Timbale de Ris de Veau à la Reine

Ingredients

• I cooked sweetbread
• i truffle
• 3 oz. cooked ham
• 8 preserved mushrooms
• i slice ox-tongue
• J pint aspic jelly
• i^ gills aspic cream
• i dessert-spoonful meat glaze or Lemco
• seasoning
• h glass sherry

Method

1. 1

   Line a charlotte mould with aspic jelly, decorate with tongue and truffle.

2. 2

   Cut sweetbread into cubes, ham, tongue, and mushrooms into strips, mix with wine and aspic.

3. 3

   Mask inside of mould with aspic cream.

4. 4

   Mix remaining aspic cream with aspic jelly and pour over sweetbread mixture.

5. 5

   Stir gently on ice, fill the mould, and allow to set.

6. 6

   To serve, immerse in warm water and turn out onto a cold dish.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 31. The excerpt below is the record exactly as published.

Timbale de Ris de Veau k la Reine (Cold). (Cold Sweetbread Timbale.) I cooked sweetbread, braised or boiled, i truffle, 3 oz. cooked ham, lean, 8 preserved mushrooms, i slice ox- tongue, J pint aspic jelly, i^ gills aspic cream, i dessert- spoonful meat glaze or Lemco, seasoning, h glass sherry

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