Home › Meats and Entrees › Macedoine in Aspic

Macedoine in Aspic

(Normandy.) Make 1 quart of good aspic jelly, and while yet liquid, line a fancy mould with a part of it. Fill the centre with a pretty arrangement of equal parts of cooked and sliced sweetbreads, tongue, liver, mushrooms, truffles, and sausage. Serve cold, turned out on a dish, with mayonnaise dressing. The more meats used, the better.

BRAISED QUAILS. (Maison d'or, Paris.) Pick, clean, and split 6 quails. Roast them for 4 minutes, then put them in a casserole with 1 carrot, and 1 onion, sliced, 1 ounce of butter, parsley, thyme, a bayleaf, and 3 sliced green peppers, freed from seeds. Stir for 5 minutes, then add, over the fire, 1 pint of tomato sauce, 1/2 glass of sherry, and 3 tablespoonfuls of mushroom ketchup or sauce. Cover and cook for 10 minutes more in the oven, then serve in the casserole.