cayenne, moisten the top well with white of egg, place on to each a
slice of tongue, brush over with white of egg, spread a thin layer of
forcemeat (prepared from part of the chicken trimmings) on this, cover
with the remainder of chicken fillets previously dipped in white of
egg, cover with a buttered paper, and cook in a moderate oven for
about twenty minutes. When done place between two boards and
press till cold. Mask as many sandwich moulds as there are sand-
wiches with clear aspic ; when partly set ornament with a few cooked
green peas and some fancifully-cut slices of tongue, coat the garnish
with a layer of partly set aspic cream, place the sandwiches,
previously trimmed, carefully into the prepared mould, mix the re-
mainder of the jelly and cream together and fill up the moulds, and
put on the ice to set. Turn out on a cold dish, arrange them in a
row in the centre, garnish the sides with a little green salad, and serve.
1155. Cremes de Volatile en Tomates. — About £ lb. cooked
chicken meat , f lb. ripe tomatoes, 2 oz. cooked ham, 4 oz. butter,
\ pint aspic jelly (No. 293), 1 gill cream, 2 tablespoonfuls veloutee
sauce (No. 206), ^ dessertspoonful meat-glaze (No. 247), 8 tomato-
moulds, parsley , salt, and pepper.
Wipe the tomatoes, remove the stems, cut into slices, and saute in
half an ounce of butter, season with salt and pepper ; when done rub
them through a fine sieve, and incorporate three large tablespoonfuls
aspic jelly. Remove the skin and sinews from the chicken, put it in
a mortar, and pound till smooth ; add the ham and pound also, pass
all through a sieve, mix with it the veloutee sauce and dissolved meat-
glaze and about two tablespoonfuls liquid aspic, or, if preferred,
substitute with dissolved gelatine to set the puree ; stir well, add the
seasoning, beat up the cream and mix with it. Line each half of the
tomato-moulds with aspic jelly ; when set, mask thickly with the
tomato puree ; fill them up with the chicken puree. Press each set
of halves together tightly and place them on the ice to set. Immerse
the moulds in tepid water, wipe with a cloth, turn out, dress neatly
on a dish, garnish with chopped aspic jelly and a few sprigs of fresh
parsley, and serve.
1156. Tomates d I’Algerienne. — 1 cooked fowl, small;
pint of aspic jelly (No. 293), 1 gill veloutee (No. 206) or bechamel
(No. 202) sauce, 1 glass sherry, 1^ gill tomato puree (concentrated),
1 gill cream, salt, pepper, nutmeg, a pinch of sugar, \ oz. chicken
glaze, 2 leaves of gelatine, 10 tomato-shaped moulds, spinach greening.
Line the tomato-moulds ✪ Cremes de Volatile en Tomates with aspic jelly, put the tomato puree
and one gill of aspic in a stewpan, dissolve the French gelatine in the
same, boil up, and reduce a little ; add a pinch of sugar, skim, pass
through a fine sieve, and cool ; then line the moulds with a layer of
this preparation. Remove the flesh from the chicken, free it from
skin and gristle, pound in a mortar till fine. Boil up together the
white sauce, one and a half gill aspic and sherry. Reduce to one-
third part, add the chicken glaze, tammy, and mix with the pounded
396
THE NEW CENTURY COOKERY ROOK
Page 333 · 1 recipe record on this page
Presented as published in 1901. 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
cayenne, moisten the top well with white of egg, place on to each a slice of tongue, brush over with white of egg, spread a thin layer of forcemeat (prepared from part of the chicken trimmings) on this, cover with the remainder of chicken fillets previously dipped in white of egg, cover with a buttered paper, and cook in a moderate oven for about twenty minutes. When done place between two boards and press till cold. Mask as many sandwich moulds as there are sandwiches with clear aspic ; when partly set ornament with a few cooked green peas and some fancifully-cut slices of tongue, coat the garnish with a layer of partly set aspic cream, place the sandwiches, previously trimmed, carefully into the prepared mould, mix the remainder of the jelly and cream together and fill up the moulds, and put on the ice to set. Turn out on a cold dish, arrange them in a row in the centre, garnish the sides with a little green salad, and serve.
1155. Crèmes de Volatile en Tomates. — About £ lb. cooked chicken meat , f lb. ripe tomatoes, 2 oz. cooked ham, 4 oz. butter, \ pint aspic jelly (No. 293), 1 gill cream, 2 tablespoonfuls veloutee sauce (No. 206), ^ dessertspoonful meat-glaze (No. 247), 8 tomatomoulds, parsley , salt, and pepper.
Wipe the tomatoes, remove the stems, cut into slices, and saute in half an ounce of butter, season with salt and pepper ; when done rub them through a fine sieve, and incorporate three large tablespoonfuls aspic jelly. Remove the skin and sinews from the chicken, put it in a mortar, and pound till smooth ; add the ham and pound also, pass all through a sieve, mix with it the veloutee sauce and dissolved meatglaze and about two tablespoonfuls liquid aspic, or, if preferred, substitute with dissolved gelatine to set the puree ; stir well, add the seasoning, beat up the cream and mix with it. Line each half of the tomato-moulds with aspic jelly ; when set, mask thickly with the tomato puree ; fill them up with the chicken puree. Press each set of halves together tightly and place them on the ice to set. Immerse the moulds in tepid water, wipe with a cloth, turn out, dress neatly on a dish, garnish with chopped aspic jelly and a few sprigs of fresh parsley, and serve.
1156. Tomates d I’Algerienne. — 1 cooked fowl, small; pint of aspic jelly (No. 293), 1 gill veloutee (No. 206) or bechamel
(No. 202) sauce, 1 glass sherry, 1^ gill tomato puree (concentrated), 1 gill cream, salt, pepper, nutmeg, a pinch of sugar, \ oz. chicken glaze, 2 leaves of gelatine, 10 tomato-shaped moulds, spinach greening.
Line the tomato-moulds with aspic jelly, put the tomato puree and one gill of aspic in a stewpan, dissolve the French gelatine in the same, boil up, and reduce a little ; add a pinch of sugar, skim, pass through a fine sieve, and cool ; then line the moulds with a layer of this preparation. Remove the flesh from the chicken, free it from skin and gristle, pound in a mortar till fine. Boil up together the white sauce, one and a half gill aspic and sherry. Reduce to onethird part, add the chicken glaze, tammy, and mix with the pounded
Records on this page
Cremes de Volatile en Tomates