ASPIC OF FOWL, A LA REINE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
For the Aspic
For Decoration
For Serving
Note - Substitutions
Instructions (10)
  1. Roast off two fowls, and use them to make some purée à la Reine (No. 779).
  2. Mix this purée with a ragout spoonful of good Béchamel sauce (No. 5), and about one-third part of strong aspic-jelly (No. 1218).
  3. Work the whole well together in a stewpan upon some rough ice.
  4. While this is going on, a plain round or oval mould should be decorated with black truffles and red tongue, in the following manner:—
  5. First, place the mould upon some pounded rough ice, quite straight.
  6. Then, pour about a tablespoonful of bright aspic-jelly over the bottom, and when this has become set, place on it a bold decoration, formed with leaves, rings, dots, crescents, &c., cut out of truffles and tongue, and arranged so as to represent a circular wreath, with a star or scroll in the centre.
  7. Decorate the sides of the mould in the same manner, dipping each piece of the decoration in a little melted aspic-jelly, to make it adhere to the mould.
  8. When the decoration is completed, fill the mould up with the prepared purée, and imbed the mould in ice to set the aspic.
  9. When it has become quite firm, dip the mould in tepid water for a few seconds, instantly withdraw it, wipe it with a clean cloth, and turn it out upon its dish.
  10. Garnish the aspic round with a roll of chopped aspic-jelly, place some croûtons round the base, and serve.
Original Text
ASPIC OF FOWL, A LA REINE. Roast off two fowls, and use them to make some purée à la Reine (No. 779); mix this with a ragout spoonful of good Béchamel sauce (No. 5), and about one-third part of strong aspic-jelly (No. 1218), and work the whole well together in a stewpan upon some rough ice. While this is going on, a plain round or oval mould should be decorated with black truffles and red tongue, in the following man- ner:—First, place the mould upon some pounded rough ice, quite straight; then, pour about a table- spoonful of bright aspic-jelly over the bottom, and when this has become set, place on it a bold decora- tion, formed with leaves, rings, dots, crescents, &c., cut out of truffles and tongue, and arranged so as to represent a circular wreath, with a star or scroll in the centre. Decorate the sides of the mould in the same manner, dipping each piece of the decoration in a little melted aspic- jelly, to make it adhere to the mould; when the decoration is com- pleted, fill the mould up with the prepared purée, and imbed the mould in ice to set the aspic. When it has become quite firm, dip the mould in tepid water for a few seconds, instantly withdraw it, wipe it with a clean cloth, and turn it out upon its dish. Garnish the aspic round with a roll of chopped aspic-jelly, place some croûtons round the base, and serve. Note.—The above may be made also with pheasant, partridge, or any other kind of game.
Notes
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