Sweetbreads in Aspic (Ris en Aspic) a la Pompadour

Ingredients

• two pairs sweetbreads
• two cups cream
• five tablespoons dissolved Cox’s gelatine
• two tablespoons sherry
• pepper
• salt

Method

1. 1

   Glaze a ring mould with aspic made from the juice the sweetbreads have cooked in.

2. 2

   Fill with sweetbread filling made from boiled sweetbreads cut in small dices mixed with cream, gelatine, sherry, pepper, and salt.

3. 3

   Leave on ice until cold; dip in warm water, turn out on a paper doily; garnish with chopped aspic and lettuce leaves.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 232. The excerpt below is the record exactly as published.

Sweetbreads in Aspic (Ris en Aspic) a la Pompadour Glaze a ring mould with nice aspic made from the juice the sweetbreads have cooked in. Decorate the mould with a strip • * • - » . Copyright, 1918. by Mrs. Ericsson Hammond .a. V.V., ft. Ml*'*" .... .\.W.V.,.V.v.*.*.V.V. AW.V.V.v/ ■ :>V* v m s?%' ^ B rmHE«nr '-rnKm iiSHBii MPs /*/ THE SWEDISH, FRENCH, AMERICAN COOK BOO;K 159 of tongue, then a strip from the white of a hard-boiled egg, and so on, alternately, until the mould is completely covered in strips from the join down to the upper edge. Glaze with aspic and fill with the sweetbread filling. Filling. Two pairs sweetbreads that have been boiled and left in the juice until cold and cut in small dices; add to two cups cream five tablespoons dissolved Cox’s gelatine, two tablespoons sherry, pepper and salt

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