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Emily Netuzed recipe book, August 1874
Page 123
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Eggs in Aspic Gadge 1879 Put thick slices Lard - boiled eggs & put each slice into a round mould [of?] aspic dishing up with a little salad & [.....aise?] Sauce in the centre of the dish. Bombay Cutlets Line a few Tartlet pans with their Puff Paste & bake ready for use. Mince some cooked Chicken & Ham or Tongue & Pickles red & green into slice & mix with white béchamel Sauce. The tartlets should taste as if made with curry powder but be only hot of the pickles - serve cold as a remove.
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Eggs in Aspic Gadge 1879 Put thick slices Lard - boiled eggs & put each slice into a round mould [of?] aspic dishing up with a little salad & [.....aise?] Sauce in the centre of the dish. Bombay Cutlets Line a few Tartlet pans with their Puff Paste & bake ready for use. Mince some cooked Chicken & Ham or Tongue & Pickles red & green into slice & mix with white béchamel Sauce. The tartlets should taste as if made with curry powder but be only hot of the pickles - serve cold as a remove.
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