Little Creams of Chicken in Aspic à la Victoria from Mrs A.B. Marshall's Cookery Book by Agnes B. Ma
Line the upper part of the egg moulds with aspic jelly and at the top of each mould place a small ring of truffle; round the truffle arrange six or eight little thin pieces of white of egg that are...
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Cooking tools:
- Egg mold
Ingredients
- egg
- aspic jelly
- truffle
- pieces of white of egg
- chervil
- tarragon
- foie gras
- eggs
- liquid jelly
- coral
- chicken
- shredded lettuce
- aspic
- jelly
- leaves of chervil
- whipped cream
- cayenne
- white pepper
- bechamel sauce
- salt
- parsley
- cooked chicken
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