Skip to main content

Crawfish in Aspic

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Crawfish in Aspic

Ingredients

Directions

  1. Prepare aspic in a mold, about ¼ inch thick; let it cool until set.

  2. Decorate with marbre jelly if desired.

  3. Add a layer of cooled aspic, then place the crawfish with the red shells on top.

  4. Fill the mold with more cooled aspic and let it set.

  5. Once set, turn out the aspic and garnish with sliced lemon.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes