Petits Souffles glaces d VFcarlate

Ingredients

• 1 lb. cooked ox-tongue
• 1 shallot
• b pint good brown sauce (No. 237 a)
• 1 bouguet garni (No. 2)
• b tomato
• b oz. gelatine
• 1 gill cream
• 1 slice of truffle
• 2 tablespoonfuls sherry
• b 9^ aspic jelly (No. 38)
• cochineal
• seasoning
• 8 small souffle cases

Method

1. 1

   Chop shallot, cook with sherry, add tomato, sauce, and bouquet garni.

2. 2

   Strain and dissolve gelatine, mix with hot sauce.

3. 3

   Pound tongue, mix with sauce and cream, sieve.

4. 4

   Whip mixture, fill souffle cases, freeze, garnish with truffle or egg, mask with aspic.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 326. The excerpt below is the record exactly as published.

Petits Souffles glaces d VFcarlate. — \ lb. cooked ox- tongue, 1 shallot, b pint good brown sauce (No. 237 a), 1 bouguet garni (No. 2), b tomato, b oz. gelatine, 1 gill cream, 1 slice of truffle, 2 tablespoonfuls sherry, b 9^ aspic jelly (No. 38), cochineal , seasoning , 8 small souffle cases

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