Medallions a la Firenze

Ingredients

• 3 ozs. Veal or chicken (cooked and chopped finely)
• 3 ozs. Ham or tongue (cooked and chopped finely)
• ½ pint. Veloute sauce (p. 167) (well flavoured)
• 2 ozs. Butter (melted)
• 1 dessertspoonful. Tarragon vinegar
• 1 teaspoonful. Chili
• Small salad
• Aspic jelly

Method

1. 1

   Pound the meat, sauce, vinegars, and butter well together, season with cayenne and salt to taste, and pass all through a fine wire sieve.

2. 2

   Cover the bottom of a deep meat dish with aspic, decorate it with hard-boiled yolk, white of egg, and parsley (chopped finely) set it with a little more aspic.

3. 3

   Spread the meat mixture smoothly over the aspic, one-third of an inch thick, cover with a thin layer of aspic.

4. 4

   When set, cut into rounds one and a half inches in diameter.

5. 5

   Dish the medallions in two rows on the salad (previously dressed with oil and vinegar), place a slice of raw tomato between each medallion.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 10. The excerpt below is the record exactly as published.

Medallions a la Firenze. Veal or chicken (cooked and chopped finely) ... 3 ozs. Ham or tongue (cooked and chopped finely) ... 3 ozs. Veloute sauce (p. 167) (well flavoured) ^ pint. Butter (melted) 2 ozs. Tarragon vinegar i dessertspoonful. Chili ,, I teaspoonful. Small salad. Aspic jelly

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