Salad of Stuffed Egg in Aspic a la Auroria

Ingredients

• Four eggs
• two cups of aspic from beef or chicken
• two tablespoons of butter
• two cups of different mixed vegetables
• cayenne pepper
• salt
• truffles
• Spanish pepper

Method

1. 1

   Hard boil the eggs for twelve minutes, cool, and remove shells.

2. 2

   Mix yolks with butter and fill egg halves.

3. 3

   Arrange in a mould with aspic and layers of vegetables.

4. 4

   Chill until set, then serve with Aurorian sauce.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 56. The excerpt below is the record exactly as published.

two tablespoons of butter that first has been stirred to a cream; flavor it with pepper, salt, and a teaspoon of lemon juice. Fill the whites of the eggs that have been cut lengthwise; lay them on thick slices of tomatoes with the stuffed side down. Arrange crisp lettuce in the form of a ring on a platter and place the toma¬ toes with the eggs on top of it and in the center fill with Aurorian sauce. Sprinkle the eggs with finely chopped parsley and put a handle of fine strips of green pepper in each. In the center of the sauce put the heart of the lettuce. Chaudfroid Egg with Pate de Foie-Gras a la Delecert Chaudfroid d’CEufs, Pate de Foie-gras a la Delecert Hard boil four eggs by cooking them for twelve minutes; after they are cooked put them in cold water; remove the shell, leaving them in the water until ready to use, then cut the eggs in halves lengthwise, removing the yolks. Take a small jar of pate de foie- gras; take out the truffles and press the pate through a fine strainer; 74 MRS. ERICSSON HAMMOND’S COOK BOOK add to it (which should amount to half a cup) two tablespoons of dissolved Cox’s gelatine, one spoon of sherry wine if at hand, cayenne pepper and salt; stir on ice; when it commences to thicken add three spoons of whipped cream. Fill the eggs; leave on a plat¬ ter until cold, and when cold put on a broiler and chaudfroid it with the white chaudfroid sauce (see recipe Chaudfroid Sauce); glaze the eggs with aspic. Decorate on top of each egg with a flower from stirred butter that has been colored with the butter coloring a high shade of yellow; put it in a paper bag that holds a leaf tube and make a flower on each egg with five leaves, and the center with truffle; glaze again. Put the eggs on thin slices of toast on top of cold green hominy either individual or foundation; if individual place them in the form of a ring on a platter and in the center put Aurorian sauce. Stir the yolks of eggs to a cream (free from lumps); add two spoons of stirred butter, pepper, and salt; put it in a paper bag that holds a fancy tube and decorate a streamer on a bias from the egg down to the platter and at the end of the streamer put a round piece of truffle; glaze the truffle with some aspic. Garnish with lettuce. This is a beautiful complete salad. It can also be served as a cold egg dish for lunch or supper by garnishing the dish with parsley. Egg Salad with Tongue a la Delecert Salade d’CEufs, Langue a la Delecert Cut and prepare the eggs the same way as the above recipe with the only difference, stuff them and decorate with tongue; after the eggs have been chaudfroided, cut thin slices of smoked cooked tongue and cut the slices in strips about a small half inch in width. Place them on the eggs lengthwise and glaze the strips of tongue with some gelatine by dipping the finger in gelatine and spreading it over the tongue. Decorate it with small dots of whipped cream that holds some gelatine and a speck of truffle alternately in the center along the tongue, and on the sides of the tongue make a strip of cream colored light green; glaze with aspic. Place them on thin slices of tomato that have been placed on round pieces of toast and arrange them in the form of a ring on a platter with Aurorian sauce in the center. Decorate around the salad with the yolks of the eggs as the above recipe shows. Garnish with lettuce around the dish and in the center. Filling. One cup of ground smoked tongue, one spoon of sherry, if such is at hand, two tablespoons of dissolved Cox’s gelatine, cayenne pepper and salt. Stir on ice until it begins to thicken, then add three spoons of whipped cream. Copyright, 1924, by Mrs. Ericsson Hammond EGG SALAD A LA VICTORIA Copyright, 1924, by Mrs. Ericsson Hammond TURNIP' MUSHROOM SALAD A LA CAMILLE MRS. ERICSSON HAMMOND’S COOK BOOK 75 Salad of Stuffed Egg in Aspic a la Auroria Salade d’CEufs farcis en Aspic a V Aur ore Four eggs, two cups of aspic from beef or chicken, two table¬ spoons of butter, two cups of different mixed vegetables cut in Julienne style, well cooked and seasoned, cayenne pepper, salt, also truffles and Spanish pepper

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