Jellied Cutlets

Ingredients

• Cut cold boiled sheepshead or other fish into flat, even pieces
• Place on each piece a thin slice of hard-boiled egg
• pour over them just cnoTigh aspic jelly to cover them
• The aspic should have a little lemon juice or vinegar mixed with it

Method

1. 1

   Cut the fish into flat pieces, lay them in a pan, place a slice of hard-boiled egg on each, and pour aspic jelly over to cover.

2. 2

   Allow to set, then cut apart and serve with creamed horseradish sauce.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 49. The excerpt below is the record exactly as published.

JELLIED CUTLETS Cut cold boiled sheepshead or other fish into flat, even pieces, each piece a size suitable for one portion. Lay them in a pan, leaving spaces between them. Place on each piece a thin slice of hard-boiled egg, then pour over them just cnoTigh aspic jelly to cover them. The aspic should have a little lemon juice or vinegar mixed with it

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