Tartines de Volatile en Surprise

Ingredients

• 1 large tender chicken
• 1 lb. ox-tongue (cooked)
• 1/2 lb. chicken forcemeat (No. 403)
• 1 white of egg
• seasoning
• 1 gill aspic cream (No. 296)
• 1 gill aspic jelly (No. 293)
• a little butter

Method

1. 1

   Remove the fillets of the chicken, flatten and cut into squares.

2. 2

   Slice the tongue to the same shape.

3. 3

   Place half the chicken squares on a buttered baking-tin, season, moisten with egg, place a slice of tongue on each, cover with forcemeat, and top with remaining chicken squares.

4. 4

   Cook in a moderate oven for about 20 minutes.

5. 5

   Press until cold, mask sandwich moulds with aspic, and fill with sandwiches and aspic mixture.

6. 6

   Set on ice and serve with salad.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 332. The excerpt below is the record exactly as published.

Tartines de Volatile en Surprise. — 1 large tender chicken, i lb. ox-tongue (cooked), % lb. chicken forcemeat (No. 403), 1 white of egg, seasoning, 1 gill aspic cream (No. 296), 1 gill aspic jelly (No. 293), a little butter

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