Aspic à la Royale

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 (10)

tiny round pieces of cold cooked chicken the size of a half crown ↝ Chicken, ground, raw [Poultry Products]
sliced truffle
rounds of tongue ↝ Tongue [Liver and organ meats]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a bottle of financière garnish (quenelles, cockscombs, &c.)
sufficient white chaufroix sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
clear savoury (chicken) jelly
a good layer of jelly ↝ Jellies [Sweets]
chopped aspic
a tomato salad dressed with a rich mayonnaise dressing ↝ Salad dressing, bacon and tomato [Fats and Oils]

Instructions (4)

Toss together till well mixed, tiny round pieces of cold cooked chicken the size of a half crown, sliced truffle, rounds of tongue, mushrooms, and a bottle of financière garnish (quenelles, cockscombs, &c.) in sufficient white chaufroix sauce.
With this mixture fill a plain timbale mould previously lined with clear savoury (chicken) jelly.
Cover it all with a good layer of jelly, and leave it till quite set.
Turn it out and serve garnished with chopped aspic and a tomato salad dressed with a rich mayonnaise dressing.

Original Text · last edited 4 days ago

Aspic à la Royale.—Toss together till well mixed,
tiny round pieces of cold cooked chicken the size of a
half crown, sliced truffle, rounds of tongue, mush-
rooms, and a bottle of financière garnish (quenelles,
cockscombs, &c.) in sufficient white chaufroix sauce;
then with this mixture fill a plain timbale mould
previously lined with clear savoury (chicken) jelly,
covering it all with a good layer of jelly, and leave it
till quite set, when it is turned out and served gar-
nished with chopped aspic and a tomato salad
dressed with a rich mayonnaise dressing.

Notes

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