Pains de Ris d'Agneau à la St. Germain (Cold)

Ingredients

• 8 small timbales of lamb's bread
• a thin layer of aspic
• coat again with aspic
• filling with mayonnaise cream
• tinted green with a little spinach puree

Method

1. 1

   Prepare and cook timbales of lamb's bread and peas.

2. 2

   Mask moulds with aspic, decorate with egg, ham, pimientos, and truffle.

3. 3

   Unmould timbales, set in prepared moulds, fill with mayonnaise cream.

4. 4

   Unmould and serve garnished with cress or endive.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 10. The excerpt below is the record exactly as published.

Pains de Ris d'Agneau d la St. Germain (Cold). Prepare and cook 8 small timbales of lamb's bread and green peas (see Ris d'Agneau braises, p. 30). Mask the same number of moulds, similar in shape, but a trifle larger, with a thin layer of aspic decorated neatly with thin slices of hard-boiled white of egg, cooked ham, pimientos, and truffle. Coat again with aspic, and place the moulds on the ice. Unmould the cooked timbales and let them cool. Set each carefully into the prepared moulds, filling the cavities with mayonnaise cream, tinted green with a little spinach puree

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