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Timbale of Egg in Aspic a la Europeenne / Timbale d’C Eufs en Aspic a Y Europeenne

Serves 4
📖 From Mrs. Ericsson Hammond's salad appetizer cook book ... A carefully composed supplement book containing illustrations, menus, excellent recipes of appetizers, salads, and a variety of different ... (1924)

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Ingredients

  • • None Prepare vegetables cut in Macedoine style, sweetbreads, and mushrooms, hard-boiled eggs, and make a tomato aspic; put tim¬ bale cups on ice and glaze them with the aspic; put on the bot¬ tom of each t

Instructions

Step 1. sprinkle that all around the eggs, then drip some aspic on the top

Step 2. and then again sprinkle some of the cut ingredients and repeat this

Step 3. until the timbale cups are full. Leave on ice until ready to serve; dip in warm water and turn out on a platter. Garnish with lettuce

Step 4. leaves and chopped tomato aspic around and with the heart of the lettuce in the center. Serve as a complete salad for lunch or dinner.