Petites Cremes de Monte Carlo

Ingredients

• 2 table-sps. smoked haddock.
• 1 table-sp. white sauce.
• 2 table-sps. whipped cream.
• 2 table-sps. liquid aspic.
• Seasoning.

Method

1. 1

   Take 5 or 6 small card-shaped moulds, and line them at the bottom with a thin coating of liquid aspic jelly.

2. 2

   When this is set, decorate them to resemble cards, cutting out the clubs and spades from thin slices of truffle, and the hearts and diamonds from thin slices of cooked tongue, with little cutters suitable to the purpose.

3. 3

   Set the decoration with a little more liquid aspic.

4. 4

   To make the mixture, use cooked smoked haddock free from skin and bone, chop it finely, pound it in a mortar with the white sauce, and then rub it through a sieve.

5. 5

   Put this puree into a basin and add 2 tablespoons liquid aspic.

6. 6

   This must be stiff aspic in order to set the mixture; if not sufficiently so, dissolve in it about half a sheet of gelatine first.

7. 7

   Lastly, stir in the whipped cream and season to taste.

8. 8

   Place the mixture in a cool place or on ice until beginning to set; then fill up the little moulds and set them aside until firm.

9. 9

   If any mixture is over, it may be used in the dishing up.

10. 10

    Turn out the moulds when required, and arrange them neatly on a silver dish, garnishing with salad and chopped aspic.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 805. The excerpt below is the record exactly as published.

Petites Cremes de Monte Carlo Mixture. 2 table-sps. smoked haddock. 1 table-sp. white sauce. 2 table-sps. whipped cream. 2 table-sps. liquid aspic. Seasoning.

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