Small Entrées, &c.

The "Queen" cookery books. No.13. Fis... · S. Beaty-Pownall · 1903
Source
The "Queen" cookery books. No.13. Fish "part 2 - cold fish"
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (26)
For lining dariole moulds
For filling dariole moulds
For filling tomatoes
For winter variation of tomato filling
For tiny soufflés glacés
Instructions (20)
  1. Line small dariole moulds with aspic.
  2. Fill the moulds with a mince of cold fish mixed with aspic jelly whipped to a froth, or stiffly-whisked cream, or any nice sauce to taste.
  3. Pour a little liquid aspic over the filling.
  4. Chill until set, then turn out.
  5. Serve garnished with seasoned watercress, mustard and cress, or chopped aspic.
Tomato Filling
  1. Seed tomatoes and press out excess moisture.
  2. Season the inside with oil, flavoured vinegar, freshly-ground black pepper, and salt.
  3. Fill with flaked seasoned fish and fresh or cooked salad tossed in mayonnaise.
Winter Tomato Filling
  1. In winter, use cooked vegetables (e.g., celeriac, Brussels sprouts, carrot, beetroot) cut into dice, mixed with scraps of flaked fish (fresh or salt, e.g., bloater, kipper, Finnan haddie).
  2. Mix lightly with just enough liquid aspic jelly.
  3. Pile this mixture in a dome shape in the prepared tomatoes.
  4. Crown the apex with a stuffed olive or an anchovy fillet.
  5. Serve when set.
Tiny Soufflés Glacés
  1. Paper small paper or china soufflé cases with an inch and a half wide band of paper.
  2. Lay a spoonful of flaked or minced fish in each case.
  3. Season the fish with oil, vinegar, pepper, and salt.
  4. Cover with a layer of sauce, stiffening it with aspic.
  5. Add another layer of fish, then more sauce, and so on until the case is full.
  6. Pile lightly a teaspoonful of plain aspic on top of each.
  7. Chill until set.
Original Text · last edited 4 days ago
SMALL ENTRÉES, &c. up small and treated as above; or again small dariole moulds may be lined with aspic, and filled up with a mince of cold fish mixed with aspic jelly whipped to a froth, or stiffly-whisked cream, or any nice sauce to taste, a little just liquid aspic being then poured over it all, and the moulds put away till quite set, when they may be turned out, and served garnished with seasoned watercress, mustard and cress, or chopped aspic, as you please. Tomatoes, seeded and deprived of their extra moisture by pressing the inside with the bowl of a silver spoon, seasoning the inside with oil, flavoured vinegar, freshly-ground black pepper, and salt, may also be filled up with flaked seasoned fish, and fresh or cooked salad tossed in mayonnaise. Aspic (as will be seen in the final chapter) is anything but an expensive luxury, and is a great help to economy, as by its help all sorts of odds and ends may be utilised. For instance, for the tomatoes described above, in winter take any cooked vegetables, such as celeriac, Brussels sprouts, carrot, beetroot, &c., cut into dice, with any scraps of flaked fish, fresh or salt (flaked bloater, kipper, Finnan haddie, &c., answer excellently), and mix them lightly with just liquid aspic jelly; pile this up in a dome shape in the tomatoes, crowning the apex with a stuffed olive or an anchovy fillet, and serve when set. Tiny soufflés glacés again are very easy to make. Paper some small paper or china soufflé cases with an inch and a half wide band of paper, and lay a spoonful of flaked or minced fish in each, seasoning this with oil, vinegar, pepper, and salt, then cover with a layer of sauce to taste, stiffening this with aspic, then another layer of fish, more sauce, and so on until the case is full, and pile on each lightly a teaspoonful of plain aspic
Notes
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