Veal Mousse

Ingredients

• 3 pint veal stock
• 1 pint cold cooked veal
• 1 teaspoonful onion juice
• 2 teaspoonfuls lemon juice
• 1 gill whipping ersam
• 8 truifies

Method

1. 1

   Line a wet mould with aspic, ornament with fancy shapes of truffle, then set away in a cool place.

2. 2

   Dissolve the Gelatine with the boiling water.

3. 3

   Chop the veal, then pound it, and gradually add the veal stock heated to steaming point.

4. 4

   Rub through a sieve, add the Gelatine, onion and lemon juice, allow to cool, then fold in the cream, stir till it begins to set, then pour into the prepared mould.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 13. The excerpt below is the record exactly as published.

1 teaspoonful onion juice 3 pint veal stock 1 pint cold cooked veal 2 teaspoonfuls lemon juice 1 gill whipping ersam i er 8 truifies the skin and bones into a saucepan with one quart of the liquor, the onion cut up and the seasonings, simmer until reduced to one pint, then add the Gelatine and strain, Arrange a layer of the chicken in a wet mould, then some slices of egg, mush- rooms, stoned olives, and chopped parsley, then more chicken, and so on till all are used up. Fill the mould with the stock. Turn out when set. Serve with mayonnaise sauce. JELLIED SALMON Mask or coat a plain wet mouia with aspic, decorate with leaves of tarragon or chervil, let this set on ice. Free the salmon from skin and bone, then put into a basin, add lettuce or endive broken up into small pieces, one gill liquid aspic in which } oz. extra gelatine is dissolved, and the mayonnaise Pour into the mould, turn out when set, and garnish with crisp lettuce leaves. SAVOURY TONGUE CREAMS Coat some wet moulds with liquid tomate jelly, then let it set. Mix the Gelatine with one gill of the tomato jelly, dissolve and strain. Chop the tongue and chicken, add the tomatoes, pound them until smooth, add the white sauce, chutney, salt, and paprika, rub through a sieve, and add the Gelatine and colouring. Divide this mixture intothe moulds. Turn out when firm and garnish with parsley, lettuce, and chopped aspic. VEAL MOUSSE

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