(2420). Aspic Of Tongue A La Picquart (Aspic De Langue A La Picquart)

To make this aspic use a mold having four rounded top uprights without the central tube; decorate the flat part of the mold between the uprights with rounded bits of hard-boiled egg-whites and the uprights each with three rosettes, also of the egg-white; coat with a thick layer of jelly and fill each upright with tongue cut in slices three-sixteenths of inch thick, well pared and cut round, then reconstructed as before; keep the thinnest end of the tongue at the bottom of the mold. Put a solid piece of tongue in the center of the mold to hold up the cupid. Set the mold on ice, fill it with jelly and when this is exceedingly cold unmold the aspic on a stand made in two pieces, one of which is nine inches and a half in diameter by one inch and a half high, the other eight and a quarter inches in diameter and one and a halt inches high; both should be covered with montpellier butter (No. 582), besprinkled with chopped parsley. Garnish around the base of the aspic with chopped jelly and surround the upper tier with triangular croutons of clear jelly and the lower one with timbales of foies-gras made in molds (No. 3, Fig. 137); in the center of the aspic place a cupid supporting a vase tilled with small glazed truffles.

Fig. 450.

(2421). Aspic Of Veal With Macedoine Artichokes-Kernel (Aspic De Veau Aux Artichauts Macedoine)

Braise a kernel of veal after larding the inside parts with veal udder, ham and truffles; nut it in an ova] mold to cool, pressing down well. Unmold, and cut it into slices. Decorate a larger mold with vegetables, coat it by pouring in some jelly and turning the mold so that the jelly covers the vegetables, then pour in more jelly to have a quarter of an inch in thickness at the bottom and lay the sliced kernel over, having reformed it to its original shape, then fill up entirely with slightly cool jelly. When perfectly cold unmold on a dish and surround the meat with chopped jelly, lay on top some artichoke bottoms filled with macedoine (No. 2650) and decorate the summit with three Bellevue hatelets (No. 2526).

(2422). Aspics With Shrimps-Small (Petits Aspics Aux Crevettes)

Shell one hundred shrimp tails, having them cooked very red; keep them covered in a cool place. Make a quart of good aspic jelly (No. 103). Incrust in ice ten timbale molds (No. 1, Fig. 137); decorate them with fanciful pieces of truffles or gherkins, covering the decoration with a thin layer of jelly, then pile on the shrimp tails symmetrically all around, sticking them in with the point of a. larding needle after dipping them one at a time in half-set jelly. When the sides are covered, fill the hollow in the center with a bed of green asparagus; on top of the asparagus lay some jellied mayonnaise (No. 613), on this chopped mushrooms, and so on until the mold is full, finishing with mayonnaise. Keep the aspics on ice for three-quarters of an hour before unmold-ing and dress them on a bed of jelly on a dish to prevent them from slipping off.