Turkey in Aspic
From European and American cuisine, 1914
Serves 10
Ensure the aspic is cold and thickening before adding decorations.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 272. The excerpt below is the record exactly as published.
Turkey in Aspic. — Prepare the boned turkey the same as in foregoing recipe, take it from the press, remove the napkin, and wipe the turkey dry with a clean towel or napkin. Take a square pan Ys inch larger all around than the turkey, set it into cracked ice. Have double the quantity of aspic prepared as in foregoing recipe, put sufScient of it into the pan to cover the bottom ; when this is firm turn the form over on its side, pour in some cold aspic, let it get firm, turn the form, pour in more aspic ; continue turning the form and adding aspic until the whole form has obtained a complete lining thereof. Then cut the white of hard-boiled eggs and some truffles into fancy shapes, or instead boiled beets, green pickles, and lemon rind ; take each piece separately up with a lard- ing needle ; have some aspic standing on ice, and when it begins to thicken dip the needle with the decoration into the aspic, then lay it into the form, first on the bottom and then on all sides ; set the form upright in the ice, pour in more aspic so the bottom decora- tion is entirely covered. When firm lay in the turkey with the breast toward the decoration, pour Y2 pint of aspi
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Cook this with the app: pantry check, scaling, and the assistant.