Aspic aux Tomates à l'Américaine

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (11)

Aspic base

richly coloured tomato aspic ↝ Tomatoes, raw [Tomatoes]

Filling

shred chicken ↝ Chicken, ground, raw [Poultry Products]
ham ↝ Ham [Cold cuts and cured meats]
tongue ↝ Tongue [Liver and organ meats]
sweetbread ↝ Sweetbreads [Liver and organ meats]

Center filling

celery (cut up into strips and thrown into water to crisp) ↝ Celery, raw [Vegetables and Vegetable Products]
blanched walnuts, using one-third the quantity of walnuts that you have of celery ↝ Nuts, walnuts, English, halves, raw [Nut and Seed Products]
white mayonnaise ↝ Mayonnaise, regular [Mayonnaise]

Garnish

quartered cabbage lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
plover's eggs ↝ Egg, whole, raw [Eggs and omelets]
quartered hard boiled eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (10)

Prepare a richly coloured tomato aspic.
Line a border mould pretty thickly with the aspic.
Fill the mould with a mixture of shredded chicken, ham, tongue, sweetbread, &c., as you please.
Cover the filling with a finishing layer of tomato aspic.
Put the mould aside until set.
Turn out the aspic.
Fill the centre with a mixture of celery (cut into strips and crisped in water) and blanched walnuts.
Use one-third the quantity of walnuts as celery.
Moisten the whole with white mayonnaise.
Garnish the outside of the aspic mould with quartered cabbage lettuce and either plover's eggs or quartered hard boiled eggs.

Original Text · last edited 4 days ago

Aspic aux Tomates à l'Américaine.—Prepare a
richly coloured tomato aspic, and with it line a
border mould pretty thickly; then fill the latter
with a mixture of shred chicken, ham, tongue,
sweetbread, &c., as you please, covering it with a
finishing layer of tomato aspic, and put it aside till
set; when it is turned out and the centre filled up
with a mixture of celery (cut up into strips and
thrown into water to crisp) and blanched walnuts,
using one-third the quantity of walnuts that you
have of celery, and moistening the whole with white
mayonnaise. Garnish the outside of the aspic mould
with quartered cabbage lettuce and either plover's
eggs or quartered hard boiled eggs. (The boiled
plover's eggs come in well for this.)

Notes

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