Timbales of Sweetbreads in Aspic of Tomato
From The Swedish, French, American cook book, 1918
Serves 4
Serve as a salad for luncheon or dinner.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
Timbales of Sweetbreads in Aspic of Tomato Timbales de Ris en Aspic de Tomate Take fancy timbale cups; glaze with aspic; fill with half inch of white aspic, then with about one inch of tomato aspic; when the aspic is settled decoratewith a strip of whipped cream (colored green) that is mixed with some dissolved Cox’s gelatine; then fill; cover with the tomato aspic all around and put on ice until ready to serve. Dip in lukewarm water; turn out on slices of tomato; raise a white let¬ tuce leaf in between each wfith mayonnaise dressing in the centre. Salad for luncheon or dinner. [Can also be served as a cold dish with aurorian sauce.] Filling. Four tablespoons milk, four tablespoons dissolved Cox’s gelatine, three tablespoons mayonnaise dressing. Stir on ice until it begins to thicken; add one small cup cooked cut-up sweetbreads
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Cook this with the app: pantry check, scaling, and the assistant.