Veal in Aspic

Ingredients

• ? pint Aspic Jelly (Recipe No. 16)
• 6 ozs. cooked veal
• Some cold ham or tongue
• 1 hard-boiled egg
• Chopped parsley
• For decoration :—Truffle, chilli, tinned peas, white, and sieved yolk of hard-boiled egg

Method

1. 1

   Set a thin layer of Aspic Jelly in the bottom of some small moulds.

2. 2

   Put a decoration in each, prepared from any of the above ingredients, dipping each piece of the decoration in cool aspic before placing it in position.

3. 3

   Cover with another layer of aspic.

4. 4

   Cut the veal and ham into neat dice, chop the white of egg, and sieve the yolk.

5. 5

   Fill up the small moulds with alternate layers of the different ingredients, but do not pack tightly.

6. 6

   When quite full pour in enough liquid aspic to come to the top of the moulds, and put aside to set.

7. 7

   Turn out when firm, and garnish the dish with salad.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 14. The excerpt below is the record exactly as published.

VEAL IN ASPIC. Four to six persons ? pint Aspic Jelly (Recipe No. 16) 6 ozs. cooked veal Some cold ham or tongue 1 hard-boiled egg Chopped parsley For decoration :—Truffle, chilli, tinned peas, white, and sieved yolk of hard-boiled egg

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