Gondoles a la Josephine

Ingredients

• 1 tablespoonful of green peas
• 1 tablespoonful of diced cucumber
• a little stock and butter
• 1 tablespoonful cream
• 1 tablespoonful liquid Aspic Jelly
• seasoning

Method

1. 1

   Make small boat-shaped pastry cases.

2. 2

   Cook peas and cucumber in stock and butter till tender, then pound and sieve.

3. 3

   Add cream, Aspic Jelly, and seasoning to the purée.

4. 4

   Fill pastry cases half full, add chutney, and fill up with the mixture.

5. 5

   Smooth the top, add sliced radish, and cover with Aspic Jelly.

6. 6

   When set, decorate with chopped Aspic Jelly.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 9. The excerpt below is the record exactly as published.

GONDOLES A LA JOSEPHINE. Four to five persons Make some very small boat-shaped pastry cases. Take 1 tablespoonful each of green peas and diced cucumber, and cook in a little stock and butter till tender. Pound and sieve. Add to the purée 1 tablespoonful cream, and 1 table- spoonful liquid Aspic Jelly (Recipe No. 16), and seasoning

Cook this with the app: pantry check, scaling, and the assistant.