Fillets of Herring à la Comtesse Kessler

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

for the moulds

little fish moulds
aspic jelly that is garnished with gold and silver leaf
aspic jelly tinged slightly with sap green
small half fillet of marinated herring
French capers ↝ French toast, NFS [Pancakes, waffles, French toast]
aspic

for garnish

little chopped aspic
little shreds of raw cucumber ↝ Cucumber, raw [Other vegetables and combinations]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
gherkin ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
red pickled cabbage ↝ Cabbage, red, pickled [Olives, pickles, pickled vegetables]

Instructions (5)

Take some little fish moulds, line them thinly with aspic jelly that is garnished with gold and silver leaf, and then mask this with aspic jelly tinged slightly with sap green.
Place a small half fillet of marinated herring on the jelly in the mould, sprinkle over with French capers and fill up the mould with aspic.
When set, dip the moulds into warm water and turn out on a little paper case on a little chopped aspic.
Garnish with little shreds of raw cucumber, celery, gherkin, and red pickled cabbage.
Serve for hors-d'œuvre or cold collation.

Original Text

Fillets of Herring à la Comtesse Kessler.
(Filets de Hareng à la Comtesse Kessler.)
Take some little fish moulds, line them thinly with aspic jelly that is garnished with gold and silver leaf, and then mask this with aspic jelly tinged slightly with sap green; place a small half fillet of marinated herring on the jelly in the mould, sprinkle over with French capers and fill up the mould with aspic; when set dip the moulds into warm water and turn out on a little paper case on a little chopped aspic and garnish with little shreds of raw cucumber, celery, gherkin, and red pickled cabbage. Serve for hors-d'œuvre or cold collation.

Notes

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