Timbale of Egg in Aspic a la Europeenne

Ingredients

• a large star of truffles
• a thin slice of the hard-boiled egg
• a strip of truffles
• a strip of Spanish pepper
• a tomato aspic
• vegetables cut in Macedoine style
• sweetbreads
• mushrooms
• hard-boiled eggs

Method

1. 1

   Prepare vegetables cut in Macedoine style, sweetbreads, and mushrooms.

2. 2

   Glaze timbale cups with aspic.

3. 3

   Place a star of truffles at the bottom, add a slice of hard-boiled egg, and layer with chopped vegetables.

4. 4

   Repeat until cups are full.

5. 5

   Chill on ice, dip in warm water, and turn out on a platter.

6. 6

   Garnish with lettuce and tomato aspic.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 58. The excerpt below is the record exactly as published.

Timbale of Egg in Aspic a la Europeenne Timbale d’CEufs en Aspic a Y Europeenne Prepare vegetables cut in Macedoine style, sweetbreads, and mushrooms, hard-boiled eggs, and make a tomato aspic; put tim¬ bale cups on ice and glaze them with the aspic; put on the bot¬ tom of each timbale a large star of truffles and on top of the star put a thin slice of the hard-boiled egg; drip aspic the height of the decoration and around; put a strip of truffles and in between that a strip of Spanish pepper

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