Zéphires de Ris de Veau à la Harlequin (Cold)

Ingredients

• Line 6-8 small oval Zephir moulds
• truffles and hard-boiled white of egg
• moisten the mixture carefully with mayonnaise
• layer of aspic cream

Method

1. 1

   Line moulds with aspic, decorate with truffles and egg.

2. 2

   Mask with aspic cream, fill with sweetbread mixture, top with aspic cream, and set in ice.

3. 3

   Unmould and serve with foie-gras mousse.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 29. The excerpt below is the record exactly as published.

Z§phires de Ris de Veau h la Harlequin (Cold). (Sweetbread Z6phires.) Line 6-8 small oval Zephir moulds of suitable shape with a thin layer of aspic. Decorate the bottom of each with truffles and hard-boiled white of egg in shape and pattern of mosaique or diamonds. When set, mask the inside of the moulds completely with a layer of aspic cream. When this is fairly firm, nearly fill the moulds with cube-shaped pieces of cold braised sweetbread, shredded lean ham, green peas and truffle, the latter also cut in shreds. Before being put into the moulds, moisten the mixture carefully with mayonnaise

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