Jellied Veal Mousse

Ingredients

• two cupfuls of cold cooked veal
• one cupful of well flavored veal stock
• one-half teaspoonful of onion juice
• twice the quantity of lemon juice
• one-quarter of a package of granulated gelatine
• a quarter of a cupful of cold water
• a half cupful of stiffly whipped cream

Method

1. 1

   Chop fine the cold cooked veal to measure two cupfuls; pound to a paste, mix gradually with veal stock, heat to steaming point and rub through a fine sieve.

2. 2

   Add onion juice, lemon juice, and dissolved gelatine.

3. 3

   Line a mould with liquid aspic and decorate with truffle shapes.

4. 4

   Whip the veal mixture over ice until frothy, fold in whipped cream, pour into the mould, and let firm.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 54. The excerpt below is the record exactly as published.

JELLIED VEAL MOUSSE. Mrs. P. V. M., Chicago, III. Chop fine suflScient cold cooked veal to measure two cupfuls; pound to a paste, mix gradually with it one cupful of well flavored veal stock, heat to steam- ing point and rub through a fine sieve, forcing through as much pulp as possible. Add one-half teaspoonful of onion juice and twice the quantity of lemon juice. Add one-quarter of a package of granulated gelatine which has been soaked in a quarter of a cupful of cold water, stir over the fire until dissolved then set aside to cool. In the meantime line a plain, round or oval mould with liquid aspic and ornament the bottom with tiny stars and other fancy shapes, cut from thin slices of truffle; stand on ice until the jelly has stiffened. When the chicken mixture shows signs of thickening stand the bowl in a pan of crushed ice and whip slowly and steadily until it is frothy and light; add a half cupful of stiffly whipped cream

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