Iced Savoury Souffle

Ingredients

• the white of chicken, or a lobster, or crab
• let it viariiier in a mixture of oil, vinegar, seasoning, and mayonnaise sauce for two hours
• Have, ready some aspic jelly
• Pin a band of cartridge paper round

Method

1. 1

   Cut up the white of chicken, or a lobster, or crab into very small fragments; let it marinate in a mixture of oil, vinegar, seasoning, and mayonnaise sauce for two hours.

2. 2

   Have ready some aspic jelly, and whip it till it is frothy; put a layer of this at the bottom of a silver souffle dish; then a layer of the mixture, and so on till the dish is nearly full.

3. 3

   Pin a band of cartridge paper round, and fill in with whipped aspic; ice it.

4. 4

   Take off the band of paper and serve.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 102. The excerpt below is the record exactly as published.

Iced Savoury Souffle. This is a very refined dish, and may be made with chicken, or with fish, if a maigre dish is pre- ferred ; in the latter case the aspic jelly must be made with fish bones. Cut up the white of chicken, or a lobster, or crab into very small fragments ; let it viariiier in a mixture of oil, vinegar, seasoning, and mayonnaise sauce for two hours. Have, ready some aspic jelly, and whip it till it is frothy ; put a layer of this at the bottom of a silver souffle dish ; then a layer of the mixture, and so on till the dish is nearly full. Pin a band of cartridge paper round

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