Sardine in Aspic (Sardine en Aspic) a la Henriette

Ingredients

• Small box sardines
• teaspoon anchovy paste
• half a cup whipped cream
• three tablespoons dissolved Cox’s gelatine
• pepper
• salt
• truffles
• Spanish pepper for decoration
• some aspic

Method

1. 1

   Glaze little individual fish moulds with aspic.

2. 2

   Decorate the body of the fish with Spanish pepper and the fins with truffle, making an eye from the skin of a lemon.

3. 3

   Glaze again.

4. 4

   Put a half sardine in each (turning the skin down), and aspic around the sardine; fill on top with the Henrietta filling.

5. 5

   Leave in the ice box until ready to serve; dip in lukewarm water; turn out on bread the same size as the fish mould.

6. 6

   Arrange on a fancy paper doily on a platter, forming a daisy with the heads to the centre and the tails out.

7. 7

   Garnish with parsley in the centre and lemon all around.

8. 8

   Serve before the soup.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 11. The excerpt below is the record exactly as published.

ardine in Aspic ( Sardine en Aspic ) a la Henriette Small box sardines, teaspoon anchovy paste, half a cup whipped cream, three tablespoons dissolved Cox’s gelatine, pepper, salt, truffles, Spanish pepper for decoration, some aspic

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