Cutlets of Mutton with Foie Gras in Aspic

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
for braising mutton
for masking cutlets
for glazing
for ornamenting jelly
for arranging in dish
for garnish
Instructions (11)
  1. Braise the best end of a small neck of mutton for about one hour.
  2. Put the braised mutton to press.
  3. When cold, cut the mutton into cutlets.
  4. Trim the cutlets neatly.
  5. Mask the cutlets over with a thin layer of pâté de foie gras which has been first rubbed through a fine wire sieve.
  6. Smooth the foie gras over with a wet warm knife.
  7. Glaze over the foie gras with liquid aspic jelly.
  8. Ornament the jelly with small thin diamond shapes cut from hard boiled white of egg, lean tongue and truffle.
  9. Set this garnish with more jelly.
  10. Dish the cutlets on a row of chopped aspic arranged lengthways in the dish.
  11. On each side of the row, garnish with a macedoine of cooked vegetables that has been seasoned with oil and vinegar and mignonette pepper.
Original Text
Cutlets of Mutton with Foie Gras in Aspic. (Côtelettes de Mouton au Foie Gras en Aspic.) Braise the best end of a small neck of mutton for about one hour, then put it to press, and when cold cut it into cutlets, trim these neatly and mask them over with a thin layer of pâté de foie gras which has been first rubbed through a fine wire sieve, and smooth this over with a wet warm knife, glaze over the foie gras with liquid aspic jelly, and ornament the jelly with small thin diamond shapes cut from hard boiled white of egg, lean tongue and truffle, and set this garnish with more jelly; dish the cutlets on a row of chopped aspic arranged lengthways in the dish, and on each side of the row garnish with a macedoine of cooked vegetables that has been seasoned with oil and vinegar and mignonette pepper.
Notes
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