Sweetbread Cutlets à la Princesse

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 (10)
Sweetbread
Mould decoration
Chaudfroid and aspic
Garnish
Instructions (10)
  1. Blanch and then braise the sweetbread as in foregoing recipe.
  2. Take it up and put to press between two plates.
  3. When cool cut it out in cutlet shapes.
  4. Have some little cutlet moulds lined with aspic jelly, and ornament them with cut truffle, red chilli, and French gherkin in any neat designs.
  5. Set these with a little more aspic jelly.
  6. Line the moulds with a white chaudfroid.
  7. Place the pieces of sweetbread in the moulds and fill up with the chaudfroid.
  8. Let this set, turn out, dish up en couronne on a border of aspic.
  9. Arrange alternate slices of foie gras cut in cutlet shapes and masked over with aspic jelly.
  10. Garnish the centre with a wax figure and around it and in the corners of the dish arrange a salad of melon or cherries.
Original Text
Sweetbread Cutlets à la Princesse. (Côtelettes de Ris de Veau à la Princesse.) Blanch and then braise the sweetbread as in foregoing recipe; take it up and put to press between two plates, and when cool cut it out in cutlet shapes. Have some little cutlet moulds lined with aspic jelly, and ornament them with cut truffle, red chilli, and French gherkin in any neat designs. Set these with a little more aspic jelly, and then line the moulds with a white chaudfroid; place the pieces of sweetbread in the moulds and fill up with the chaudfroid; let this set, turn out, dish up en couronne on a border of aspic, with alternate slices of foie gras cut in cutlet shapes and masked over with aspic jelly; garnish the centre with a wax figure and around it and in the corners of the dish arrange a salad of melon or cherries.
Notes
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