When dealing with green vegetables cook quickly in boiling,
salted water, drain, dry, pound with their weight of butter✪ Printanier Butter,
and rub through tammy.
With carrots: Mince and cook with consommé, sugar, and
butter until the diluent is quite reduced. After cooling they
are pounded with their own weight of butter and rubbed through
tammy.
CHAPTER V
SAvouRY JELLIES OR ASPICS
JELLIEs are to cold cookery what consommeés and stock are to
hot. If anything, the former are perhaps more important, for
a cold entrée—however perfect it may be in itself—is nothing
without its accompanying jelly.
In the recipes which I give hereafter I have made a point of
showing how melting jellies may be obtained, i.e., served in a
sauce-boat simultaneously with the cold comestible, or actually
poured over it when the latter lies in a deep dish—a common
custom nowadays.
This method of serving cold entrées, which I inaugurated at
the Savoy Hotel with the ‘‘ Supréme de Volaille Jeannette,”’ is
the only one which allows of serving a jelly in a state of absolute
perfection.
Nevertheless, if a more solid jelly were required, either for the
decking of cold dishes or for a moulded entrée, there need only
be added to the following formulz a few gelatine leaves—more
or less—according to the required firmness of the jelly.
But it should not be forgotten that the greater the viscosity
of the jelly the less value will the same possess.
The various uses of jellies are dealt with in Part II. of this
work, where the formule of their divers accompanying dishes
will also appear.
158—ORDINARY ASPICS
Stock for Ordinary Aspic.—Quantities for making Four Quarts.
4 Ibs. of strung knuckle of veal. 3 calf’s feet, boned and blanched.
3 Ibs. of strung knuckle of beef. 4 lb. of fresh pork rind, well
3 lbs. of veal bones, well broken blanched and with fat re-
up. moved.
Mode of Procedure.—Put the meats in a very clean and well-
tinned stockpot or stewpan. Add eight quarts of cold water,
boil, and skim after the manner indicated under No.1. Having
well skimmed the stock add one oz. of salt, put it on the side of
60 GUIDE TO MODERN COOKERY
the fire, and let it boil gently for four hours. Then remove the
meat, taking care not to disturb the stock. Carefully remove
the fat, and garnish with one-half lb. of carrots, six oz. of
onions, two oz. of leeks, a stick of celery, and a large faggot✪ Ordinary Aspics.
Put the whole back on to the fire and cook gently for a further
two hours. Strain through a sieve into a very clean basin and
leave to cool.
Clarification of Aspic.—When the stock, prepared according
to the above directions, has cooled, the grease that has formed on
its surface should be removed. Then pour off gently into a stew-
pan of convenient size in such a way as to prevent the deposit at
the bottom of the basin from mixing with the clear liquor. Test
the consistence of the aspic, when it should be found that the
quantities given above have proved sufficient to form a fairly
firm jelly. If, however, this be not the case, a few leaves of
gelatine steeped in cold water should be added, being careful not
to overdo the quantity. Now add to the stock two lbs. of lean
beef (first minced and then pounded together with the white of
an egg), a little chervil and tarragon, and a few drops of lemon-
juice. Place the saucepan on an open fire, stir its contents with a
spatula until the liquid begins to boil, remove it from the fire,
and place it on the side of the stove, where it may boil gently for
half an hour.
Page 39 · 2 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
When dealing with green vegetables cook quickly in boiling, salted water, drain, dry, pound with their weight of butter, and rub through tammy.
With carrots: Mince and cook with consommé, sugar, and butter until the diluent is quite reduced. After cooling they are pounded with their own weight of butter and rubbed through tammy.
CHAPTER V SAvouRY JELLIES OR ASPICS
JELLIEs are to cold cookery what consommeés and stock are to hot. If anything, the former are perhaps more important, for a cold entrée—however perfect it may be in itself—is nothing without its accompanying jelly.
In the recipes which I give hereafter I have made a point of showing how melting jellies may be obtained, i.e., served in a sauce-boat simultaneously with the cold comestible, or actually poured over it when the latter lies in a deep dish—a common custom nowadays.
This method of serving cold entrées, which I inaugurated at the Savoy Hotel with the ‘‘ Supréme de Volaille Jeannette,”’ is the only one which allows of serving a jelly in a state of absolute perfection.
Nevertheless, if a more solid jelly were required, either for the decking of cold dishes or for a moulded entrée, there need only be added to the following formulae a few gelatine leaves—more or less—according to the required firmness of the jelly.
But it should not be forgotten that the greater the viscosity of the jelly the less value will the same possess.
The various uses of jellies are dealt with in Part II. of this work, where the formule of their divers accompanying dishes will also appear.
158—ORDINARY ASPICS
Stock for Ordinary Aspic.—Quantities for making Four Quarts.
4 Ibs. of strung knuckle of veal. 3 calf’s feet, boned and blanched.
3 Ibs. of strung knuckle of beef. 4 lb. of fresh pork rind, well
3 lbs. of veal bones, well broken blanched and with fat reup. moved.
Mode of Procedure.—Put the meats in a very clean and welltinned stockpot or stewpan. Add eight quarts of cold water, boil, and skim after the manner indicated under No.1. Having well skimmed the stock add one oz. of salt, put it on the side of
the fire, and let it boil gently for four hours. Then remove the meat, taking care not to disturb the stock. Carefully remove the fat, and garnish with one-half lb. of carrots, six oz. of onions, two oz. of leeks, a stick of celery, and a large faggot. Put the whole back on to the fire and cook gently for a further two hours. Strain through a sieve into a very clean basin and leave to cool.
Clarification of Aspic.—When the stock, prepared according to the above directions, has cooled, the grease that has formed on its surface should be removed. Then pour off gently into a stewpan of convenient size in such a way as to prevent the deposit at the bottom of the basin from mixing with the clear liquor. Test the consistence of the aspic, when it should be found that the quantities given above have proved sufficient to form a fairly firm jelly. If, however, this be not the case, a few leaves of gelatine steeped in cold water should be added, being careful not to overdo the quantity. Now add to the stock two lbs. of lean beef (first minced and then pounded together with the white of an egg), a little chervil and tarragon, and a few drops of lemonjuice. Place the saucepan on an open fire, stir its contents with a spatula until the liquid begins to boil, remove it from the fire, and place it on the side of the stove, where it may boil gently for half an hour.
Records on this page
Printanier ButterOrdinary Aspics