Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-09-30
Elaborate Receipts Used in
English Cookery.
SUBSTANTIAL FEATURE
ASPIC JELLY USED TO SECURE
SLIGHTLY EFFECTS.
Toothsome Offerings for an After
Theater Supper - Sweet
bread Mousse.

II the assertion. frequently made, that
English cookery Is too substantial ana
heavy to suit the American palate be true,
1t is remarkable how many English re-
ceipts are being used by American women
who have visited In English homes Roast
beef and Yorkshire pudding, rich pastries
and meat pies, are by no means the daily
diet in English households of today, ana
the dainty fashion in which English chefs
garnish and serve their more elaborate
made dishes follows closely the methods
employed by the best of French chefs.
Aspic jelly plays an important part IN
cold dishes served at formal English func-
tons. and while it is dainty and appetizing
in appearance, ii is distinctly nutritious.
The average American housewife supsu-
tutes plain gelatine for the aspic stock EN-
ployed by the English cook ana thus her
dish sacrifices a certain meLoWhess. ,so
A delicious aspic foundation for mace
dishes is concocted as follows: One cali
foot, two slices of ham. one.pouiiu
knuckle of veal and half a pound or meat
cut from the shin of beef are cut up TO-
gether, with one carrot, small onion, nve
peppercorns and dash of salt. Lay these
in a deep stewpan, add two quarts OF coi9
water or better still, cold beef STOCK, anu
simmer gently Cbelow boiling point Tor at
least five hours If a gas stove is used the
fame must be turned to Its lowest notcn.
The scum must be removed as Iast as ~
rises to the surface, and at the emo OF nVe
hours the broth is strained through a me
steve into a deep basin, in which 1t remains
to cool. when the fat is removed from the
top. , .., ;,+o on
Then turn the quivering mass INTO an
srnn,ac ulate stewpan-agate or porcelain
1,ara Is hest-add any coloring desired and
a dash of sherry wine When IL mas nel.eu'
vhjsk into Il the whites and shells OF Two
eggs. a tablespoonful of tarragon vinegar
,tvn rrivnrY
the mixture to a quick boil, whisking all
the while then draw to one side ana SIM
mer gently for ten minutes. Strain through
a Jelly bag into a mold which has oeen wet
in cold water. This aspic will keep some
time. and can be melted in small quantities
to fill molds and forms.
Peas IN Aspic, a Dainty Luncheon DISH
Line small molds with aspic Jelly, dotted
with cooked peas. Put half pint OF milk
into a small saucepan with shallot,
few pieces of celery, a blade of mace,
few thin strips of lemon peel and thin
slice of fat bacon. When the milk mas
boiled draw the pan to one side and let 1t
simmer gently for twenty minutes. Melt
a rounding tablespoonful of butter In an
other saucepan and stir into 1t two even
tablespoonfuls of sifted flour Rub until
smooth, then add the strained milk from
the other pan and stir until 1t Is thick
and creamy. Season with pepper and salt,
mix the sauce with large sweetbread,
which has been praised. and when cold.
pounded with an ounce of pate de foie gras
and passed through sieve. The meat
should be like fine powder when the
sauce is added.
Whip a pint of thick cream, add it to
quarter of a pint or half a big coffeecupful
of cool but liquid aspic jelly. and a dessert
spoonful of sherry. Then stir in the sweet
bread mixture, and, after whisking this
mixture together for a few moments, fill
the molds which have been lined with the
aSric iaII nprfapt1V
unmold carefully and garniSh with small
blocks of aspic jelly and tiny sprays of
parsley.
Jellies with Ham Cream for the Late
Eupper.-Rub small patty pans lightly with
olive oil and fill with aspic chicken jelly.
Allow them to stand until the jelly is quite
firm. Unmold on to the plate upon which
they will be served, and with a small cutter
remove the center of each form. Fill the
hollows with this mixture: Pound eight
ounces of lean, cooked ham in mortar
with just enough fresh butter to make the
operation easy and smooth. Rub this mix
ture through fine sieve. Season a quarter
of pint of thick cream with celery salt,
white pepper, nutmeg and dust of curry
powder and whip this mixture until it is
stiff. Then mix IT with the sifted ham and
add half gill or a quarter of cupful of
cool liquid aspic a dessertspoonful of sherry
and few drops of carmine cOloring, whisk
ing the entire mixture few moments.
..
rate the whites from the yolks and pass
through a separate sieve. Next to the
aspic lining of the molds pack a line of
the sifted whites, fill the hollow with the
ham cream and in the center of this heap
lightly Sitting of the hard-boled yolks.
If these molds are served individually they
should be placed on a lace paper doiley,
with spray of parsley or chervil for
garnish. Sufficient for a dozen guests or
more.
Mousse of Sweetbread; Delicious Cold
Entree.-Line a plain mold with pale aspic
jelly. dotted with diamond-shaped pieces
of truffie. Blanch and braise a large
sweetbread. and when 1t is cold pound it
in mortar with eight ounces of the white
meat of a boiled fowl and a tablespoonful
of pate de foie gras and then pass the
mixture through fine sieve. Bring
large cupful of milk to a boil with a small
chopped onion, dozen white peppers
blade of mace, a few thin strips of lemon
peel and n thin slice of fat bacon. Simmer
twenty minutes and then strain over n table
spoonful of butter rubbed smooth in two
OF -four. Stir quickly until thick, season
with salt and white pepper and dissolve in
half ounce of gelatine- Pour into a basin
with ;he sifted chicken and sweetbread and
two tablespoonfuls of sherry.
Whip a pint of cream, and as soon as the
sweetbread mixture is cool stir ii in and
add the stifiy-beaten whites of two eggs.
Pour the mousse at once into the molds
chill. Turn out on to fiat platter and gar
nish with alternate slices of tomato and
cucumber and bunch of watercress here
and there.
Timbale of Chicken Mayonnaise; for the
Salad Course.-Brase a pair of young fowl
with plenty of vegetables and some good
white stock and set aside to cool. Line
timbale or tube mold with golden aspic
jelly and ornament or dot it with cooked
tongue hard-boiled white of egg and cook
ed cucumber, cut into fancy shapes, with
the tiny cutters which can be bought at
any frst-class housefurnishing store. Set
this aside to chill.
Take the skin from the praised birds and
remove the white meat, cutting it into
square pieces. Have ready half a pint of
thick mayonnaise dressing add a table,
spoonful or two of whipped cream and two
tablespoonfuls of liquid aspic jelly, which
should be cool. not warm. Dress the white
meat of the fowl with this sauce and fill
the lined mold with the mixture. Pour a
layer of cool jelly over the top and set on
ice to chill for at least an hour. Turn out
the timbale and fill the hollow center with
young peas (French canned peas in winter)
which have been boiled tender and then
carefully drained and finally dressed light
ly with French dressing (oil and vinegar)
Surround the whole with circle of small
fine cress
Ants for Food.
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