Home › Fish › Rice and Green Peas

Rice and Green Peas

Half an ounce of Gelatine.

Half a pint of Tomato Sauce.

A dessertspoonful of Red-currant Jelly.

Half a pint of Aspic Jelly.

Remove the skin and fat from a nice neck ot lamb; shorten the bones and saw off the chine bone, make the joint look trim and neat, put it in a sauté-pan with some sliced vegetables, season with pepper and salt, pour in half a pint of stock, and braise it in the oven for an hour or an hour and a half, according to the size of the neck. When the joint is cooked take it out of the pan and put it away to cool. Add the rest of the stock to the vegetables and let it reduce to half the quantity, skim it and strain it, return it to a stewpan and add half an ounce of gelatine dissolved, the tomato sauce, and red-currant jelly.

When this is nearly cold, but still liquid, sauce the cold lamb over with it, and when it is set, mask it with a thin layer of aspic jelly. Dish up on a bed of rice cooked in good stock, or on a large croûton of bread, and garnish round with little timbales of peas set in aspic.