Mousse de Canard en Aspic, a la Emma Charlotte
When cold duck is left over from the meal before it can be made
into mousses and chaud-froids. Joint and skin the meat from the
duck; put through machine twice; then add half cup of pate de foie
gras or mock pate that has been pressed through a sieve; stir in
a saucepan; add to each cup three tablespoons dissolved Cox’s
gelatine, one tablespoon sherry, pepper and salt to taste, stir
until it begins to thicken; when thickened add half cup whipped
cream. Fill a mould or individual moulds that have been glazed
with aspic, decorated with white of eggs, truffles, and Spanish
pepper according to taste; glaze again with the aspic, then fill with
this mousse of duck (if a ring, wave it through a paper tube);
fill with aspic on top, leave on ice until cold. When cold, dip in
warm water, turn out on a paper doily, garnish with lettuce
leaves and different colored chopped aspics around. Fill the
centre with any kind of salad with mayonnaise dressing. Serve
with the salad. It can also be served as a cold dish with au-
rorian sauce in the centre for luncheon, dinner, or supper.
Duck Mousse ( Mousse de Canard) a la Diable
Take a large or individual moulds the shape of a duck or chick¬
en. Glaze with aspic made from rich bouillon, tomato juice and
gelatine. Decorate wings, bill, and tail with truffles, or Spanish
pepper; make the eyes from lemon and truffles. Aspic again after
decorating; line with cream that has some gelatine, then fill with
the mousse of duck [see recipe: Mousse de Canard {Duck) en Aspic
AMERICAN COOK BOOK
a la Emma Charlotte], leave on ice until cold. When cold, dip in
warm water, turn out and place on a green foundation; garnish
with roses of radishes, whites of eggs, Spanish pepper, lettuce leaves
and chopped aspic around. Serve as a cold dish with cold aurorian
sauce, or with any kind of salad, for luncheon, dinner, or supper.
Duck ( Canard ) a la Chaud-froid
Make a mousse of duck [see recipe: Duck Mousse in Aspic a
la Emma Charlotte]. After adding the cream, take with a
tablespoon the shape of a half egg, put on a platter, leave in
the icebox until stiff; then put on a broiler, chaud-froid with a
white chaud-froid sauce; decorate with truffles (a daisy or branch
according to own design). Serve on a foundation of aspic aux
petits pois, with aurorian sauce in the centre, as a cold dish. (It
can also be served with lettuce leaves in the centre and French
dressing.) A complete salad for luncheon, dinner, or supper.
GOOSE (O/e)
Roast Goose with Apples (Ore rotieaux Pommes ,) a la Gimo
Singe the goose; pick all the feathers out; open a small space in
the back; remove the insides (take care not to break the gall), wash
thoroughly inside, and stuff. ✪ Roast Goose with Apples
Page 322 · 1 recipe record on this page
Presented as published in 1918. 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
Mousse de Canard en Aspic, a la Emma Charlotte
When cold duck is left over from the meal before it can be made into mousses and chaud-froids. Joint and skin the meat from the duck; put through machine twice; then add half cup of pate de foie gras or mock pate that has been pressed through a sieve; stir in a saucepan; add to each cup three tablespoons dissolved Cox’s gelatine, one tablespoon sherry, pepper and salt to taste, stir until it begins to thicken; when thickened add half cup whipped cream. Fill a mould or individual moulds that have been glazed with aspic, decorated with white of eggs, truffles, and Spanish pepper according to taste; glaze again with the aspic, then fill with this mousse of duck (if a ring, wave it through a paper tube); fill with aspic on top, leave on ice until cold. When cold, dip in warm water, turn out on a paper doily, garnish with lettuce leaves and different colored chopped aspics around. Fill the centre with any kind of salad with mayonnaise dressing. Serve with the salad. It can also be served as a cold dish with aurorian sauce in the centre for luncheon, dinner, or supper.
Duck Mousse ( Mousse de Canard) a la Diable
Take a large or individual moulds the shape of a duck or chick¬ en. Glaze with aspic made from rich bouillon, tomato juice and gelatine. Decorate wings, bill, and tail with truffles, or Spanish pepper; make the eyes from lemon and truffles. Aspic again after decorating; line with cream that has some gelatine, then fill with the mousse of duck [see recipe: Mousse de Canard {Duck) en Aspic
a la Emma Charlotte], leave on ice until cold. When cold, dip in warm water, turn out and place on a green foundation; garnish with roses of radishes, whites of eggs, Spanish pepper, lettuce leaves and chopped aspic around. Serve as a cold dish with cold aurorian sauce, or with any kind of salad, for luncheon, dinner, or supper.
Duck ( Canard ) a la Chaud-froid
Make a mousse of duck [see recipe: Duck Mousse in Aspic a la Emma Charlotte]. After adding the cream, take with a tablespoon the shape of a half egg, put on a platter, leave in the icebox until stiff; then put on a broiler, chaud-froid with a white chaud-froid sauce; decorate with truffles (a daisy or branch according to own design). Serve on a foundation of aspic aux petits pois, with aurorian sauce in the centre, as a cold dish. (It can also be served with lettuce leaves in the centre and French dressing.) A complete salad for luncheon, dinner, or supper.
GOOSE (O/e)
Roast Goose with Apples (Ore rotieaux Pommes ,) a la Gimo
Singe the goose; pick all the feathers out; open a small space in the back; remove the insides (take care not to break the gall), wash thoroughly inside, and stuff.
Records on this page
Roast Goose with Apples