Jaisan en Aspic

Ingredients

• Take the remains of a roast pheasant
• Put a layer of aspic jelly
• decorate it with stars or crescent shapes of slices of truffle
• and white of egg
• leaves of chervil
• stars of red chillies
• or slices of ox-tongue
• garnish with sprigs of parsley

Method

1. 1

   Cut the meat into neat slices, freed from skin and sinew.

2. 2

   Put a layer of aspic jelly in the bottom of a timbale mould; decorate it with stars or crescent shapes of slices of truffle and white of egg, leaves of chervil, and stars of red chillies or slices of ox-tongue.

3. 3

   When the garnishing has set arrange the slices of cold pheasant in layers and mask each layer with aspic jelly.

4. 4

   The last layer should, of course, be of aspic.

5. 5

   Place the mould on the ice to set.

6. 6

   When firm turn out on to a cold dish, garnish with sprigs of parsley, and serve.

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.

JTaisan en Aspic. — Take the remains of a roast pheasant, and cut the meat into neat slices, freed from skin and sinew. Put a layer of aspic jelly in the bottom of a timbale mould ; decorate it with stars or crescent shapes of slices of truffle and white of egg, leaves of chervil, and stars of red chillies or slices of ox-tongue. When the garnishing has set arrange the slices of cold pheasant in layers and mask each layer with aspic jelly. The last layer should, of course, be of aspic. Place the mould on the ice to set. When firm turn out on to a cold dish, garnish with sprigs of parsley

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