Tomates à l'Algérienne

Ingredients

• half a pint of stiffly whipped cream
• two tablespoonfuls of veloute sauce
• two tablespoonfuls of liquid aspic
• the breast of a cold cooked fowl

Method

1. 1

   Line moulds with well-coloured tomato aspic.

2. 2

   Pound and rub the cold cooked fowl through a sieve.

3. 3

   Mix in veloute sauce and liquid aspic, then fold in whipped cream.

4. 4

   Fill the moulds, press together, and set on ice for at least 20 minutes.

5. 5

   Turn out and serve on a border of aspic jelly with lettuce mayonnaise in the center.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 90. The excerpt below is the record exactly as published.

the breast of a cold cooked fowl (or an equivalent amount picked from the rest of the carcase) ; mix into this two tablespoonfuls each of veloute sauce and liquid aspic, stirring in lightly and quickly half a pint of stiffly whipped cream

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