Timbale of Fish in Aspic

Ingredients

• 1 filleted sole or plaice
• Aspic jelly
• Chopped parsley
• Hard-boiled yolk of egg
• Coralline pepper
• Chervil
• Salad
• Trimmings of fish
• Cooked prawns, shrimps, or lobster
• 1 table-sp. mayonnaise sauce
• 1 table-sp. thick cream
• 3 table-sps. liquid aspic

Method

1. 1

   Cook the filleted fish and press it cold.

2. 2

   Line a pint mould with aspic jelly.

3. 3

   Cut fish into small rounds, brush with liquid aspic, decorate with parsley, yolk, and pepper.

4. 4

   Arrange fish in mould, fill with mixture of fish trimmings, prawns, mayonnaise, cream, and aspic.

5. 5

   Let set on ice, cover with aspic, and firm up.

6. 6

   Turn out and garnish with salad or aspic jelly.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 191. The excerpt below is the record exactly as published.

Timbale of Fish in Aspic (Timbale de Poisson en Aspic) 1 filleted sole or plaice. Aspic jelly. Chopped parsley. Hard-boiled yolk of egg. Coralline pepper. Chervil. Salad. Mixture. Trimmings of fish. Cooked prawns, shrimps, or lobster. 1 table-sp. mayonnaise sauce. 1 table-sp. thick cream. 3 table-sps. liquid aspic

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