Aspect of Meat or Fowl

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Forcing
Garnish
Braising liquid
Jelly
Instructions (13)
  1. Bone either a shoulder of lamb or a fowl.
  2. Season the inside with pepper, salt, and a little beaten spice.
  3. Put into it some light forcemeat.
  4. Sew it up.
  5. Blanch the meat or fowl.
  6. Braise it in stock.
  7. Lay it on a dish with the breast downward to preserve it as white as possible.
  8. When the jelly which is in the mould is quite stiff, work on it a sprig or star with small slips of ham, pickle cucumber, breast of fowl, and omlets of egg white and yellow.
  9. Set it with a little jelly.
  10. When cold put the meat or poultry upon it.
  11. Fill the mould with lukewarm jelly.
  12. When it is to be served up turn it out as the aspect of fish.
Note
  1. In the same manner may be done pieces of meat or poultry without forcing.
Original Text
Aspect of Meat or Fowl. Bone either a shoulder of lamb or a fowl, and season the inside with pepper, salt, and a little beaten spice; then put into it some light forcemeat, sew it up, blanch, and then braise it in stock. When it is done lay it on a dish with the breast downward to preserve it as white as possible; and when the jelly which is in the mould is quite stiff, work on it a sprig or star with small slips of ham, pickle cucumber, breast of fowl, and omlets of egg white and yellow; then set it with a little jelly, and when cold put the meat or poultry upon it, and fill the mould with lukewarm jelly. When it is to be served up turn it out as the aspect of fish. [183] N. B. In the same manner may be done pieces of meat or poultry without forcing.
Notes
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