Supreme de Veau ci V Aspic

Ingredients

• About 2½ lb. cushion of veal
• 13 oz. butter
• 1 glass of sherry
• 1 pint chaud-froid sauce (white, No. 290)
• about 4 oz. ravigote butter (No. 398)
• 8 thin slices of truffles
• 2 round socles of rice
• 2 slices of fat bacon
• aspic jelly for garnish
• salt
• pepper
• nutmeg
• a small wax figure for centre

Method

1. 1

   Trim the meat, remove skin and sinews, cut into 8 heart-shaped slices.

2. 2

   Lard the fillets with bacon, season, moisten with sherry, cover, and cook in the oven for 20 minutes.

3. 3

   Drain, mask with white chaud-froid sauce, and set.

4. 4

   Form rice into rounds, place on a dish, cover with ravigote butter, and arrange fillets in a circle with truffle slices.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 328. The excerpt below is the record exactly as published.

Supreme de Veau ci V Aspic. — About 2| lb. cushion of veal, 13 oz. butter, 1 glass of sherry, 1 pint chaud-froid sauce {white, No. 290), about 4 oz. ravigote butter (No. 398), 8 thin slices of truffles, 2 round socles of rice, 2 slices of fat bacon, aspic jelly for garnish, salt, pepper, and nutmeg, a small tvax figure for centr

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