Little Aspics of Wild Duck

Ingredients

• some dariole moulds
• a small round of orange the size of a shilling
• little devices of white of egg round it
• some wild duck forcemeat
• a few truffles chopped fine

Method

1. 1

   Decorate the moulds with designs in truffles and chervil leaves, dipping them in half-set pale aspic.

2. 2

   Mask the bottoms with orange and egg white, then fill the mould with wild duck forcemeat and place on ice.

3. 3

   When ready, turn them out and garnish with watercress and quarters of oranges.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 36. The excerpt below is the record exactly as published.

Little Aspics of Wild Duck Take some dariole moulds and decorate them with designs in truffles and chervil leaves, dipping them in half-set pale aspic ; ornament the bottoms with a small round of orange the size of a shilling, with little devices of white of egg round it, then mask all with a thin layer of aspic. Have ready some wild duck forcemeat which has been poached in port wine with a few truffles chopped fine

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