ASPIC EN BELLE VUE

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 (12)
decoration
filling
alternative decoration
salad border
Instructions (16)
  1. Decorate small timbale moulds by slicing down a hard-boiled egg one-eighth of an inch thick.
  2. Use a plain round cutter, about the size of a threepenny piece, to stamp out rounds of the yolk.
  3. Cut the egg white into lozenge-shaped pieces.
  4. Line the moulds with clear aspic jelly.
  5. As the aspic jelly is setting, place the yellow yolk round in the centre.
  6. Arrange the lozenge-shaped white pieces around the yolk like a daisy or sunflower.
  7. Set this decoration with a little more aspic.
  8. Pour in a layer of aspic about a quarter of an inch thick.
  9. Place on it a similar layer of sliced foie gras, or ham and chicken cream, or any nice potted game, etc., rubbed up with a little thick cream.
  10. Fill in with these two layers until the moulds are full.
  11. Put the moulds aside until set.
  12. Turn them out and serve either on an aspic jelly border, or surrounded with shred lettuce tossed in a rich mayonnaise.
  13. Alternatively, line the moulds with meat jelly as described in the previous chapter.
  14. Garnish with a daisy of truffle.
  15. Fill with alternate layers of chicken cream mixed with pâté de foie gras, and savoury jelly.
  16. Serve on a border of salad, tossed in a French salad dressing and packed in a border mould lined with savoury jelly, as chaufroix de volaille en belle vue.
Original Text · last edited 4 days ago
ASPIC EN BELLE VUE.—For this decorate some small timbale moulds in this way: Slice down a hard-boiled egg one-eighth of an inch thick, and with a plain round cutter, about the size of a threepenny piece, stamp out rounds of the yolk, and cut the white into lozenge-shaped pieces; line the moulds with clear aspic jelly and just as this is setting place the yellow round in the centre, arranging the lozenge-shaped pieces round it like a daisy, or a sun- flower, and set this decoration with a little more aspic; now pour in a layer of aspic about a quarter of an inch thick, then place on it a similar layer of sliced foie gras, or ham and chicken cream, or any nice potted game, &c., rubbed up with a little thick cream, and fill in with these two layers till the moulds are full; then put them aside till set when they may be turned out and served either on an aspic jelly border, or surrounded with shred lettuce tossed in a rich mayonnaise. The same dish, if lined with meat jelly as described in the previous chapter, garnished with a daisy of truffle and filled with alternate layers of chicken cream mixed with pâté de foie gras, and savoury jelly, may be served on a border of salad, tossed in a French salad dressing and packed in a border mould lined with savoury jelly, as chaufroix de volaille en belle vue. En belle vue invariably implies a certain amount of decoration of the dish in question.
Notes
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