Chaufroix à la Paysanne

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 (8)

a plain charlotte mould
aspic jelly, which is then decorated, while it is setting, with cold cooked vegetables cut into shapes to taste
a little more jelly
meat, minced (not too finely), mixed with shred salad, hard boiled egg, chives, parsley, washed, boned, and filleted anchovies, stoned olives, &c., to taste ↝ Pheasant, raw, meat only [Poultry Products]
if beef is used, aspic-stiffened horse radish sauce ↝ Radishes, raw [Vegetables and Vegetable Products]
if mutton, any good brown or tomato sauce to taste
a layer of aspic 1in. thick
halved tomatoes which have been filled with a mayonnaise of any nice cooked vegetable to taste ↝ Tomatoes, raw [Tomatoes]

Instructions (8)

Line a plain charlotte mould an eighth of an inch thick with aspic jelly.
Decorate the jelly while it is setting with cold cooked vegetables cut into shapes to taste.
Set the decoration with a little more jelly.
Fill the centre with meat, minced (not too finely), mixed with shred salad, hard boiled egg, chives, parsley, washed, boned, and filleted anchovies, stoned olives, &c., to taste.
Stir the filling with aspic-stiffened horse radish sauce if beef is used, or any good brown or tomato sauce to taste if mutton is used.
Finish the whole with a layer of aspic 1in. thick.
Turn out and serve plain or with a garnish of halved tomatoes which have been filled with a mayonnaise of any nice cooked vegetable to taste.
Leave on ice till wanted.

Original Text · last edited 4 days ago

Chaufroix à la Paysanne.—For this you require a
plain charlotte mould, which must be lined an eighth
of an inch thick with aspic jelly, which is then
decorated, while it is setting, with cold cooked
vegetables cut into shapes to taste, and this then set
with a little more jelly, the centre being filled in
with meat, minced (not too finely), mixed with shred
salad, hard boiled egg, chives, parsley, washed,
boned, and filleted anchovies, stoned olives, &c., to
taste, the whole being stirred with, if beef is used,
aspic-stiffened horse radish sauce; or, if mutton,
any good brown or tomato sauce to taste, the whole
being finished with a layer of aspic 1in. thick. This
can be turned out and served plain or with a garnish
of halved tomatoes which have been filled with a
mayonnaise of any nice cooked vegetable to taste,
and left on ice till wanted.

Notes

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