Home › Entrées › Aspic Jelly (Cut the breasts of one or two)

Aspic Jelly (Cut the breasts of one or two)

Cut the breasts of one or two pheasants into neat fillets free from skin and bone, put them on a buttered baking-sheet, sprinkle over them a little salt and a few drops of lemon-juice, cover them with buttered paper, and cook in the oven for about ten minutes. Press the fillets till cold, trim them again a little, cover one side of the fillets with good chaudfroid brown sauce, and the other side with mayonnaise, set them in a sauté-pan with aspic jelly; when set cut them out, dish them on a border of aspic the white side up, serve with salad in the centre.

Timbales à la Moëlle de Bœuf.

Ingredients.

Half a pound of Chicken.

Half a gill of White Sauce.

Half a gill of Cream.