![]() ![]() Brush over the outside of the tomatoes with half-set aspic. Stir these in a dish standing in ice water until nearly set, then fill the cavities in the tomatoes with the mixture. Also add one tablespoon of capers, half a cup of mayonnaise, and half a cup of chicken aspic, thick and cold, but not set. Pass the yolks of two hard-boiled eggs through a sieve and add one-half cup lobster meat, chopped fine. Scoop out the centers of six even-sized ripe tomatoes, remove the skins, and chill thoroughly. Using a thin-bladed warm knife, turn out of cups onto lettuce leaves, and with a paper tube, squeeze a little ring of stiff mayonnaise around the base of the salad. Just before the gelatin begins to set, put a little in the bottom of individual cups, add chicken and celery and finish the top with more gelatin. Dice the cold chicken and add half the quantity of celery cut fine. Remove from the fire and strain, then clarify with the whites of two eggs. Pour into chicken stock and boil a few seconds. Soak the contents of one box of gelatin in a cup of cold water with one tablespoon of lemon juice added. ![]() Season liquor* with a finely chopped small onion, a few cloves, a dash of cayenne, and boil down to about one pint and a half. * refrigerator – ice boxes that held blocks of ice were also called refrigerators in the 1800s.Ĭover a four-pound fat chicken with boiling water, season with salt and black pepper, and simmer until tender. Then dip the mold in very warm water, turn over on a dish, remove the mold, and you have a fine entrée. Place the mold in a refrigerator to cool and turn into a jelly. Cover the whole with the remainder of the juice, so as to have about the same thickness at the top as at the bottom. Don’t allow the pieces to touch the sides of the mold. Lay on that jelly some of the following meats, free from bones, cooked beforehand: chicken, game, tongues of beef, calf, and sheep, of all or of either of them (the meats must be cooked beforehand). Place the mold on ice and leave till the juice has turned into a jelly. Put in a mold some of the above juice, about one-fourth of an inch in depth. Add to it a few drops of lemon-juice, and strain again. If it is not found clear enough when strained, beat well two whites of eggs, put them in the stewpan with the juice, set it on a sharp fire for about ten minutes, stirring the while, and take from the fire. Strain the juice, skim off the fat, if any, and let it cool. Add boiling water enough just to cover the whole, and finish the cooking. When nearly cooked, take the grease off with a ladle. Wet with half a pint of water and set on a brisk fire, covered. Also add a calf’s foot split in two, two ounces of rind of bacon, two sprigs of parsley, two of thyme, a clove of garlic, two carrots cut in two and four small onions. Lay them in a stewpan with a quarter of a pound of bacon (not smoked), then add about a quarter of a pound of each of the following meats: chicken, game (any kind), mutton, and beef. *draw – remove the entrails (internal organs)Ĭut four middling-sized onions in slices. Chill a mold and put in a layer of chicken and three eggs, sliced, and put the balance of the chicken in. Hard boil three eggs, soak one-half package gelatin for five minutes, then add to the hot liquid. Chop the chicken meat and add one teaspoon salt, one-half teaspoon pepper, and one tablespoon celery salt. Set it on the fire, stir it well till it boils, then strain it till clear through a jelly bag.ĭraw* one large chicken and boil until the meat drops from the bones and there is about one pint of liquid. Put in the whites and shells of several eggs, several blades of mace, a little wine, and lemon juice. Then skim off the fat, take up the jelly, and scrape off the dregs that adhere to the bottom of it. When boiled sufficiently, take it off the heat, strain it, and let it remain till the next day. If you have any beef or veal bones, crack and boil them with the meat (they should be boiled longer than the meat), together with a little salt pork, sweet herbs, and pepper and salt. up to the 1950s, but later fell out of favor.īoil lean beef or veal till tender. ![]() In the late 1800s, Charles Knox created a commercial gelatin, which saved a lot of time.Īspic can be used as a glaze, garnish, or prepared in a mold with foods such as meat, fruits, or vegetables set into the stock before it congeals. In the past, aspics were used to preserve meats because the gelatin helped keep out air and bacteria. Aspic is a savory stock made from cooking meat slowly, creating a natural gelatin that thickens, then turns to a jelly when it cools. ![]()
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