Sauce verte glacee

Ingredients

• 1 medium-sized cucumber
• a few sprigs chervil and tarragon (blanched)
• spinach greening
• 1 dessert-spoonful Orleans vinegar
• 1 gill aspic
• 1 gill cream
• 1^ gill mayonnaise
• a pinch of caster sugar
• salt and pepper to taste

Method

1. 1

   Peel thinly the cucumber, cut it in half, and remove the seed portion; then slice the two halves and cook in slightly salted water till tender.

2. 2

   Strain off the water and rub the cucumber through a fine sieve.

3. 3

   Chop finely the herbs, and add this and the vinegar, with a little spinach greening, to the cucumber puree.

4. 4

   Whisk the cream a little, and stir in the above when sufficiently cool.

5. 5

   Incorporate by degrees the mayonnaise and the aspic jelly (previously dissolved, but not hot).

6. 6

   Stir over the ice with a whisk for a few minutes, season to taste, and fill up an oblong biscuit tin; seal it with paper and lid, and place it in a charged ice-cave for 1.5 hours.

7. 7

   To serve, unmould as usual, cut the shape into neat slices or cubes, and serve with grilled fish or meat, &c.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 139. The excerpt below is the record exactly as published.

Sauce verte glacee. — 1 medium-sized cucumber, a, few sprigs chervil and tarragon (blanched), spinach greening, 1 dessert- spoonful Orleans vinegar, 1 gill aspic, 1 gill cream, 1^ gill mayonnaise, a pinch of caster sugar, salt and pepper to taste

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