Shrimp Cream in Aspic

Ingredients

• 4 Ib. cooked shrimps
• 1 tablespoonful Mayonnaise Sauce
• 1 gill cream
• 1 tablespoonful tomato purée
• Pepper and salt
• Aspic Jelly made up to set rather stiffly (Recipe No. 16)

Method

1. 1

   Line six or eight small moulds with Aspic Jelly and decorate with a few shrimps.

2. 2

   Coat again with aspic.

3. 3

   Mix the remaining shrimps, 1 gill of melted aspic, the tomato, mayonnaise, and lemon juice and add this mixture to the slightly whipped cream.

4. 4

   Season and add a few drops of red colouring if required.

5. 5

   When beginning to set pour into prepared moulds.

6. 6

   When set, turn out and fill the centre of the dish with salad and mayonnaise.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 11. The excerpt below is the record exactly as published.

1 gill cream Salt, pepper, cayenne, nutmeg Line a wet plain mould with jelly. Decorate the bottom with cucumber skin and white of egg. Set the design with jelly and then cover it to the depth of a quarter of an inch. Pound the yolks, anchovies, chutney, and the flaked salmon together. Then add the sherry and lemon juice and rub through a wire sieve. Stir into the mixture a gill of slightly warm jelly. When cool, mix into the slightly whisked cream. Put a half inch layer in the mould and let it set. Keep the remainder warm to prevent it setting. When firm, pour in a layer of cold liquid jelly, and repeat with alternate layers till the mould is full. When set, turn out and garnish the base with crimped cucumber and salad. Serve with mayonnaise. This mould is easily pre- pared if ice is obtainable. Otherwise put a thick layer of jelly at the top and bottom with the salmon cream in the middle. PRAWNS IN ASPIC Recipe and illustration ave given on page 27 31. 32. 33. COLD FISH DISHES 21 JELLIED MAYONNAISE OF LOBSTER OR SALMON. Six persons 4 oz. COX’S INSTANT POWDERED GELATINE 4 gill hot water # gill Mayonnaise Sauce 6 ozs. cooked salmon or I (Recipe No. 188) tinned or boiled lobster Aspic Jelly (Recipe No. 16) r gill cream Salad Cucumber skin, truffle, chilli, etc., for decoration. Line a border mould with aspic and decorate it attractively. Flake the fish or chop the lobster meat. Stir the cream into the mayonnaise, then add the fish, lastly stir in the Gelatine dissolved in the $ gill water. Pour into prepared mould. When set, turn out and decorate with salad, and chopped Aspic Jelly. Note.—Crayfish or prawns may be used instead of lobster. FISH CREAMS. Four to six persons 4 oz. COX’S INSTANT POWDERED GELATINE 4 gill hot water 4 teaspoonful vinegar Aspic Jelly (Recipe No. 16) 1 teaspoonful anchovy essence 6 ozs. cooked fish Chopped parsley 1 gill whipping cream 1 hard-boiled egg 1 gill white sauce Cress 1 teaspoonful lemon juice Line small wet moulds with aspic and when set decorate with cress or parsley and hard-boiled white of egg, truffle, chilli skin, etc. Chop the fish and pound it finely, then add the white sauce, the seasonings, and the Gelatine dissolved in the hot water, Whip the cream and stir the fish mixture lightly in. Pour into the prepared moulds. When set, unmould and garnish with cress and chopped Aspic Jelly. Note.—Tomato Jelly may be used for lining instead of aspic. FISH CREAMS WITH HORSERADISH. Three persons 4 oz. COX’S INSTANT POWDERED GELATINE 4 gill hot water 4 teaspoonful mustard 4 Ib. cold cooked fish 4 teaspoonful sugar 14 gills white sauce $ teaspoonful salt 2 gill cream 2 teaspoonfuls vinegar 1 dessertspoonful grated 2 tomatoes horseradish Rounds of new brown bread Stir into the white sauce the grated horseradish, the mustard, sugar, salt, vinegar, and flaked fish. Add the Gelatine dissolved in the 4 gill water. Whip the cream and stir the horseradish mixture into it. Reseason to taste and divide into six to eight small dariole moulds. Skin the tomatoes and cut in thin slices. Lay the slices on rounds of brown bread cut a little larger than the darioles. When set, turn the small shapes out on the prepared rounds. Decorate and serve. 22 COX’S MANUAL OF GELATINE COOKERY 34. SHRIMP CREAM IN ASPIC. Six persons 30. 36. Aspic Jelly made up to set rather stiffly (Recipe No. 16) 4 Ib. cooked shrimps 1 tablespoonful Mayonnaise r gill cream Sauce (Recipe No. 188) 1 tablespoonful tomato purée 1 teaspoonful lemon juice Pepper and salt Line six or eight small moulds with Aspic Jelly and decorate with a few shrimps. Coat again with aspic. Mix the remaining shrimps, 1 gill of melted aspic, the tomato, mayonnaise, and lemon. juice and add this mixture to the slightly whipped cream. Season and add a few drops of red colouring if required. When beginning to set pour into prepared moulds. When set, turn out and fill the centre of the dish with salad and mayonnaise. Note.—Lobster, prawns, or other fish can be used instead of shrimps. LOBSTER MOUSSE. Five to six persons + oz. COX’S INSTANT POWDERED GELATINE (short measure) 6 ozs. lobster meat i gill cream Aspic Jelly (Recipe No. 16) Seasoning r gill Bechamel Sauce (Recipe No. 191) Prepare a soufflé case by tying a band of paper round it. Reserve a few neat pieces of the lobster for decoration, and chop the remainder very finely. Warm the Bechamel Sauce slightly, and add the lobster to it (the mixture may be sieved if desired), season, and add the cream to it slightly whisked. Dissolve the Gelatine in 1 gill of.aspic, and add it to the fish mixture. Stir gently till the mixture is almost setting, then pour it into the prepared soufflé case. Allow to set, then decorate the top with some neat pieces of the lobster, and finish with a layer of Aspic Jelly. When firm, remove the paper, and serve. Note.—A lighter mousse is made if the stiffly whisked white of 1 egg is folded in after the Gelatine is added to the mixture. CRAB OR LOBSTER DARIOLES. Four to six persons + oz. COX’S INSTANT POWDERED GELATINE + gill hot water i gill double cream Aspic Jelly (Recipe No. 16) Lemon juice to flavour 4 to 6 ozs. crab meat (or lobster) Mustard, sugar, celery salt, 1 gill rich white sauce salt, lettuce, carmine Line eight dariole moulds with aspic, decorate each and cover with more jelly. Slightly whip the cream. Add the Gelatine, dissolved in the hot water, to the sauce and finely chopped crab meat, season the mixture and stir lightly into the cream. Add a little carmine if necessary. Reseason to taste and when beginning to thicken pour into the prepared moulds. When firm, turn out on to a bed of lettuce. * 37. 38. 39. 40. COLD FISH AND MEAT DISHES 23 WASHINGTON DARIOLES. Eight to ten persons 4 pint Aspic Jelly (Recipe No. 16) 4 to 6 ozs. lobster meat cut into dice t gill thick tomato sauce 4 tablespoonfuls Mayonnaise Sauce

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