Mayonnaise à la Gouffe

Ingredients

• well made liquid aspic jelly
• little balls of green butter
• prawn butter
• balls of the same fancy butters
• hard-boiled yolks of eggs
• fish, or fowl, of which your mayonnaise is composed
• lettuce leaves culled from the golden heart
• whole boiled prawns in their shells

Method

1. 1

   In a mould placed in ice, pour a little aspic jelly.

2. 2

   Once set, layer with balls of green and prawn butter, covering with more jelly.

3. 3

   Repeat until packed.

4. 4

   Garnish with fancy butters, olives, anchovy strips, and yolks.

5. 5

   Fill the centre with fish or fowl and crown with lettuce and prawns.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 118. The excerpt below is the record exactly as published.

ayonnaise 'a la gouffe for which I have to thank a fair, and most accomplished artiste now in Madras : — In an oval, or round cylinder-mould placed in ice, pour a very little well made liquid aspic jelly ; as soon as it is all but set, dispose neatly therein a number of little balls of green butter, and prawn butter (q. v.) alternately, cover them with some more of the jelly, set them, and repeat the process in layers as it were until the mould is packed. You must ice the balls of butter before you put them in, and alternate them differently in each layer, so that the colours may be checkered. The mould can now be left in ice to consolidate thoroughly. When turned out, you can garnish it externally with balls of the same fancy butters^ turned olives, strips of anchovy, and hard-boiled yolks of egcr^ and pack its hollow centre with the fish, or fowl, of which youi" mayonnaise is composed. Lettuce leaves culled from the golden heart should crown the centre, and be arranged with some whole boiled prawns in their shells

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