Karl en Surprise

Name: Karl en Surprise
Ingredients: some plain dariole moulds; mask them thinly with pale aspic; cooked Patna rice to the thickness of a quarter of an inch; curried shrimps; a little aspic; red chillies minced finely; border of aspic jelly coloured carmine or pink

From À la mode cookery, 1902

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 26. The excerpt below is the record exactly as published.

Karl en Surprise Take some plain dariole moulds, mask them thinly with pale aspic, then line them with some cooked Patna rice to the thickness of a quarter of an inch ; stand on ice, then fill in with curried shrimps, into which a little aspic has been mixed ; stand again on ice, then turn out and decorate with red chillies minced finely and sprinkled on the top. Serve on a border of aspic jelly coloured carmine or pink

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