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Updated: May 2, 2025
Put in another layer of aspic, which must be cold, but not thick; on top of this place a slice of pate-de-foie-gras, cover them carefully with the aspic, filling the mold to the top. Stand these away over night. Serve on crisp lettuce leaves, and pass with them a mayonnaise. These are the handsomest of all the cold aspic dishes.
I might, and did, mentally consign Trewlove to all manner of painful places, as, for instance, the bottom of the sea; but I could not will away this obligation. After cogitating for awhile I rang for him. "Trewlove," said I, "you know, it seems, that I have written a play." "Yessir! Larks in Aspic, sir." I winced. "Since when have you known this?"
Dishes of salad that were pictures in themselves, and platters of cold meats cut in appetising slices and garnished with aspic jelly in quivering translucence. Platters of cold chicken, delicately browned and garnished with parsley and lemon slices. Dainty baskets of little frosted cakes and tartlets filled with tempting jam covered with frosting.
Sauté these cutlets, having seasoned them with pepper and salt, for three minutes in hot butter, then put them in the oven for five minutes. When done, press between two plates till cold. Then mask each cutlet with a thick purée of tomatoes and mushrooms in which aspic jelly has been mixed, equal parts of each. Let them be put on ice to stiffen the masking.
He showed a marked preference for his lobster in aspic, entirely ignoring the charms of her conversation and giving her very definitely to understand that he longed to be left to a silent contemplation and appreciation of the merits of the Hampton's chef. "Oh, Kitty!" The blue fillet leaned across Hayden. "Bea Habersham was telling us that you had been to see this new fortune-teller.
"I will gladly join your party, if you will allow me," replied the bishop. "This aspic could not be better. It seems to open up a new world of delights. Dear me. I fear I am becoming a gourmand, like Lucullus. Though Lucullus, to be sure, was a temperate man. No, thank you, Don Francesco; not a drop more! My liver, you know. I declare it's making me feel quite dizzy."
Add the gelatin to the stock, soak for twenty minutes, bring to a boil and add the seasoning; then stir in the drained cucumber. Turn into small round timbale cups and stand aside to harden. Serve with any cold fish dish, as cold boiled slice of halibut, or fish in aspic. These are nice for Sunday night supper with broiled sardines.
Mr Brindley also knew that it was perfect. There were prawns in aspic. I don't know why I should single out that dish, except that it seemed strange to me to have crossed the desert of pots and cinders in order to encounter prawns in aspic. Mr Brindley ate more cold roast beef than I had ever seen any man eat before, and more pickled walnuts.
Here let me pause to deplore man's weakness and the allurement of splendid possessions. I had been happy enough in my lodgings in Jermyn Street, and, thanks to Larks in Aspic, they were decently furnished. This man enjoyed, by my uncle's will, an annuity of fifty pounds. He had the look, too, of one who denied himself small pleasures, not only on religious grounds, but because they cost money.
When cold put it in a boned turkey mold that has been garnished, and fill with aspic. Cut in very thin slices to serve thirty persons. Purchase twenty-four quails. Split them down the back and remove the bones, keeping your knife close to the bone. Do not break the skin nor tear the flesh. Spread them out, skin side down, on a board and stuff them with the seasoned sausage meat.
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