Turkey with Tongue in Aspic a la Pompadour

Ingredients

• ring mould
• aspic
• strips of smoked tongue
• strips of whipped cream containing some gelatine
• chopped aspic
• lettuce leaves
• parsley
• any kind of a salad
• mayonnaise dressing
• aurorian sauce

Method

1. 1

   Glaze a ring mould with aspic; decorate with strips of smoked tongue, and, in between, with strips of whipped cream containing some gelatine; glaze again with aspic, and leave on ice until ready to serve.

2. 2

   Dip in warm water, turn out on a paper doily on a platter, garnish with chopped aspic and lettuce leaves or parsley.

3. 3

   Serve with any kind of a salad in the centre, with mayonnaise dressing, or as a cold dish with aurorian sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 317. The excerpt below is the record exactly as published.

urkey with Tongue in Aspic, a la Pompadour Dindon a la Langue en Aspic, a la Pompadour Glaze a ring mould with aspic; decorate with strips of smoked tongue, and, in between, with strips of whipped cream containing some gelatine; glaze again with aspic, and All; leave on ice until ready to serve. Dip in warm water, turn out on a paper doily on a platter, garnish with chopped aspic and lettuce leaves or pars¬ ley. Serve with any kind of a salad in the centre, with mayon¬ naise dressing, or as a cold dish with aurorian sauce, for luncheon, dinner, or supper. Filling. When turkey has been left over from the meal be¬ fore, put the white meat or second joints through the machine once, measure it by the cup; to each cup take three tablespoons AMERICAN COOK BOOK 215 dissolved Cox’s gelatine, three tablespoons mayonnaise dressing, one tablespoon sherry, pepper and salt to taste, and four table¬ spoons whipped cream. Stir turkey, mayonnaise dressing, and gelatine together in a saucepan; add sherry, pepper, salt; last add the whipped cream. DUCK ( Canard ) Stuffed Roast Duck ( Canard farci et roti ) a la Provencale Singe the duck; pick all the feathers out; wash well and cut head off; push the skin down the body, cut the neck off close. Open the duck; remove all the insides (take care not to break the gall), remove the crop. Wash thoroughly inside with a little boiling water to clean it well before stuffing. Stuffing. Three cups bread cut in small dices, two tablespoons butter or bacon fat, three tablespoons chopped parsley

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