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Updated: May 2, 2025
That was what was so wonderful yes, please," she broke off sharply as a fat quail in aspic was presented to her by a questioning waiter. The voice of Mr. Mauleverer Morle came across the table, like another seal barking at a greater distance.
Put a bird in each, breast downward; put the dariole moulds in a pan with a little water, and set it in the oven for fifteen minutes; when cold, turn out the birds, wipe them, dip each in brown chaudfroid sauce, and put them on a dish to cool. When cold, lay them in rows against a pile of chopped aspic.
After a considerable interval he returned with a tray upon which was a plentiful variety of refreshments, prawns in aspic jelly, cold chicken and tongue, a freshly opened tin of pate de foie gras, cake, bread, butter, and champagne. "I think I've brought everything," he remarked, surveying the tray complacently when he had put it down upon a table beside her.
Scoop the centre very carefully out of the moulds of aspic, leaving a half-inch thickness all round, fill the centres with the oysters, pour in more aspic, cold, but not set, and put on ice for a few hours, or till ready to serve. The aspic from the centres should have been preserved and used to chop with more to garnish the dish.
"We've no Irish stew except what is prepared for the beaters, Sir Antony," said James, apologetically. He had come from a ducal house and knew the world. "Shall I get you some of that, Sir Antony?" "No, don't mind." Then, turning to me, "What are you eating, Comtesse?" he asked. "I will have some of that." "It is truffled partridge in aspic," I said, disagreeably.
In the centre of this dining-room was a great cone-shaped stand, containing a display of food; and as they strolled out, Montague stopped to look at it. There were platters garnished with flowers and herbs, and containing roast turkeys and baked hams, jellied meats and game in aspic, puddings and tarts and frosted cakes every kind of food-fantasticality imaginable.
It differs, of course, from plain béchamel in having the piquant flavor of the aspic; in appearance there is little difference. Iced Savory Soufflé. This dish can be made of fish, game, or chicken, but is considered best made of crab. Cut up the crab, or whatever it may be, into small pieces; let it soak in mayonnaise sauce for two or three hours.
Brown Chaudfroid Sauce is made by putting a pint of Spanish sauce, a gill of cream, half a pint of aspic jelly together, and boiling them until they are reduced one quarter. Skim constantly, and strain for use. White Chaudfroid Sauce is simply béchamel and aspic treated in the same way.
When cold, remove the paste, cover the top with chopped aspic, fold a napkin, and serve the terrine on it, with a wreath of parsley round the base. French Method of Making a Game Pie or Pâte Chaude. Make a paste of two pounds of flour and one of lard or butter, with salt to taste and about half a pint of water; knead it into a smooth, rather hard paste; put it into a damp napkin for an hour.
Goose liver may not sound tempting to some, but as I saw it that night, cooked by the old mother of Fräulein Therese, a luscious white meat delicately browned and smothered in onions as we smother a steak, and so delicate that it melted in the mouth like an aspic jelly, it was one of the most delicious dishes I ever essayed.
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