When the second (and last) layer of foie gras has been
added, pour over it enough jelly merely to moisten it.
When this is firm, cover with the remainder of the
liquid jelly. Set away in a cool place for three hours,
or longer. At serving-time put the mould into tepid
water for about five to eight seconds. Loosen the jelly
at the top, and see if it will come away from the sides.
Turn on a large flat dish. If a border mould has been
used, heap Tartar green sauce in the centre. Garnish
the border of the dish with stuffed olives, This is an
elegant dish for luncheon or supper.
Aspic of Chicken.
Use half the rule for the aspic jelly, a pint and a half
of tender cooked chicken, free of fat, skin, and bone,
and cut into dice, three slices of the red part of a carrot,
cooked, and three of cooked beet, the white of one hard-
boiled egg, one teaspoonful of salt, and one-third of a
teaspoonful of pepper✪ Aspic of Chicken.
Prepare the mould as for foie gras, but decorate it
with the carrot, beet, and white of the egg. When the
layer of jelly, which completely covers the vegetables, is
hard, season the chicken with the salt and pepper, and
arrange it on top of the jelly, being careful to leave a
space of about one-third of an inch between the sides of
the mould and the meat. With a spoon sprinkle about
a gill of the liquid jelly over the meat, and let it stand
about half an hour to harden. At the end of that time
pour the remainder of the jelly into the space between
the sides of the mould and the meat. Let this stand
several hours.
At serving-time turn on a flat dish, the same as the
aspic de foie gras. Fill the centre with a pint and a half
of crisp celery, finely shaved, and mixed with three gills of
mayonnaise. Be careful not to let a drop fall upon the
aspic. Garnish the border with delicate sprays of white
388 MISS PARLOA'S KITCHEN COMPANION.
celery leaves. Lay a star or leaf of red beet on each
spray. This decoration gives the needed bit of color ;
but care must be taken that the whole arrangement is
so light and delicate that it gives an appearance of light-
ness rather than weight to the dish.
Aspic of turkey, grouse, or duck may be prepared in
the same manner as chicken.
Aspic of Sweetbreads.
Boil three large heart sweetbreads in one quart of con-
somme for half an hour. Cool and wipe them. Then
proceed exactly as for aspic de foie gras. At serving-
time fill the centre of the dish with the celery and may-
onnaise, as for chicken. Garnish the dish with stoned
olives.
Aspic of Lobster.
Prepare this dish in the same manner as aspic of
chicken, but use dice cut from the pink meat of the
lobster, instead of the vegetables, and the white of an
egg for the decorations. Garnish the border of the dish
with the delicate heart leaves of lettuce. Place two
or three leaves together, and put a dessert-spoonful of
mayonnaise in each group of leaves.
Aspic of Shrimp.
Shrimp may be prepared and served in aspic in the
same way as lobster.
* Batter for Fruit Fritters.
Use one cupful of flour, half a cupful of milk, two
eggs, one table-spoonful of sugar, one table-spoonful of
melted butter, half a teaspoonful of salt, and the yellow
rind of one-fourth of a lemon, grated✪ Batter for Fruit Fritters.
Page 203 · 2 recipe records on this page
Presented as published in 1887. 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 the second (and last) layer of foie gras has been added, pour over it enough jelly merely to moisten it. When this is firm, cover with the remainder of the liquid jelly. Set away in a cool place for three hours, or longer. At serving-time put the mould into tepid water for about five to eight seconds. Loosen the jelly at the top, and see if it will come away from the sides. Turn on a large flat dish. If a border mould has been used, heap Tartare green sauce in the centre. Garnish the border of the dish with stuffed olives, This is an elegant dish for luncheon or supper.
Aspic of Chicken.
Use half the rule for the aspic jelly, a pint and a half of tender cooked chicken, free of fat, skin, and bone, and cut into dice, three slices of the red part of a carrot, cooked, and three of cooked beet, the white of one hardboiled egg, one teaspoonful of salt, and one-third of a teaspoonful of pepper.
Prepare the mould as for foie gras, but decorate it with the carrot, beet, and white of the egg. When the layer of jelly, which completely covers the vegetables, is hard, season the chicken with the salt and pepper, and arrange it on top of the jelly, being careful to leave a space of about one-third of an inch between the sides of the mould and the meat. With a spoon sprinkle about a gill of the liquid jelly over the meat, and let it stand about half an hour to harden. At the end of that time pour the remainder of the jelly into the space between the sides of the mould and the meat. Let this stand several hours.
At serving-time turn on a flat dish, the same as the aspic de foie gras. Fill the centre with a pint and a half of crisp celery, finely shaved, and mixed with three gills of mayonnaise. Be careful not to let a drop fall upon the aspic. Garnish the border with delicate sprays of white
celery leaves. Lay a star or leaf of red beet on each spray. This decoration gives the needed bit of color ; but care must be taken that the whole arrangement is so light and delicate that it gives an appearance of lightness rather than weight to the dish.
Aspic of turkey, grouse, or duck may be prepared in the same manner as chicken.
Aspic of Sweetbreads.
Boil three large heart sweetbreads in one quart of consomme for half an hour. Cool and wipe them. Then proceed exactly as for aspic de foie gras. At servingtime fill the centre of the dish with the celery and mayonnaise, as for chicken. Garnish the dish with stoned olives.
Aspic of Lobster.
Prepare this dish in the same manner as aspic of chicken, but use dice cut from the pink meat of the lobster, instead of the vegetables, and the white of an egg for the decorations. Garnish the border of the dish with the delicate heart leaves of lettuce. Place two or three leaves together, and put a dessert-spoonful of mayonnaise in each group of leaves.
Aspic of Shrimp.
Shrimp may be prepared and served in aspic in the same way as lobster.
* Batter for Fruit Fritters.
Use one cupful of flour, half a cupful of milk, two eggs, one table-spoonful of sugar, one table-spoonful of melted butter, half a teaspoonful of salt, and the yellow rind of one-fourth of a lemon, grated.
Records on this page
Aspic of ChickenBatter for Fruit Fritters