Hamel Sauce

Ingredients

• 1 gill cream
• 1 hard-boiled egg

Method

1. 1

   Line a charlotte or large timbale mould with aspic.

2. 2

   Ornament the bottom and sides with fancifully cut slices of truffles and white of egg, fix the garniture with liquid aspic.

3. 3

   Put the white sauce and one gill of aspic in a stewpan, reduce to one third, add the cream, reduce again, and pass through a tammy.

4. 4

   Allow this to cool a little, then mask the inside of the mould.

5. 5

   Cut the pheasant meat, mushrooms, and remainder of truffles into convenient slices or fillets, mix with a sauce composed of Espagnole sauce, sherry, half a pint of aspic, and meat-glaze; reduce well, and mix with meat; when cooling season the whole to taste, and fill up the mould.

6. 6

   Stand on the ice until perfectly firm, immerse in tepid water, and turn out on a dish with folded napkin or dish-paper.

7. 7

   Garnish with chopped aspic round the base of the dish, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 343. The excerpt below is the record exactly as published.

hamel sauce (No. 202), 1 gill cream, 1 hard-boiled egg

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