Aspic en Chaufroix à la Juive

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)
Sauce
Mould filling
Garnish
Instructions (5)
  1. Prepare a sauce: Have ready one and a half gills of thickly reduced velouté sauce, and stir into this a good spoonful of capers, and let it cool.
  2. Then stir into it two spoonfuls of washed, boned, and sieved anchovies worked up with a little stiff savoury jelly (a little essence of anchovy may be used instead of the purée if the jelly is fairly stiff).
  3. Rub it through a tammy, and then add to the above quantities a gill of aspic jelly.
  4. Have ready some moulds lined with tomato aspic and fill them up with cold roast mutton cut into dice and mixed with the above sauce.
  5. Let these set, then turn them out on to rounds of aspic jelly on which you have placed a slice of tomato seasoned with oil, vinegar, salt, and pepper, and serve garnished with chopped aspic.
Original Text · last edited 4 days ago
Aspic en Chaufroix à la Juive.—Prepare a sauce thus: Have ready one and a half gills of thickly reduced velouté sauce, and stir into this a good spoonful of capers, and let it cool; then stir into it two spoonfuls of washed, boned, and sieved anchovies worked up with a little stiff savoury jelly (a little essence of anchovy may be used instead of the purée if the jelly is fairly stiff), rub it through a tammy, and then add to the above quantities a gill of aspic jelly. Have ready some moulds lined with tomato aspic and fill them up with cold roast mutton cut into dice and mixed with the above sauce; let these set, then turn them out on to rounds of aspic jelly on which you have placed a slice of tomato seasoned with oil, vinegar, salt, and pepper, and serve gar- nished with chopped aspic.
Notes
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