Swiss Chocolate Mousse
| Chocolate Swap
Cooking receipe to make Swiss Chocolate Mousse under category Chocolate Swap. You may find some video clips related to this receipe below.Swiss Chocolate MousseIngredients:4 oz. Swiss Chocolate5 Eggs5 oz. Sugar10 oz. Heavy CreamPreparationWhip heavy cream until it stands in a peak. Refrigerate.Combi
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Alfie Cocktail
| Drink Master
Cooking receipe to make Alfie Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Lemon Vodka 1 tbsp Pineapple Juice 1 dash Triple SecShake with ice and strain into cocktail glass. [tubepress mode='tag', tagVal
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summer raised pie
| General Recipes
Cooking receipe to make summer raised pie under category General Recipes. You may find some video clips related to this receipe below.summer raised pieFor the filling455g lean boneless pork (such as leg steaks or boned shoulder)1 large onion peeled and quartered3 tablespoons chopped fresh parsley1 t
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Favorite Cocktail
| Drink Master
Cooking receipe to make Favorite Cocktail under category Drink Master. You may find some video clips related to this receipe below. 3/4 oz Apricot-flavored Brandy 3/4 oz Dry Vermouth 3/4 oz Gin 1/4 tsp Lemon JuiceShake with ice and strain into cocktail
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Type: Aspic of Chicken Free Cooking Recipe – Meats
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Ingredients / Directions
Once the rule for Aspic jelly:
1 hard boiled egg
3 slices cooked beet
3 slices cooked carrot
1 cup(s) Mayonnaise
3 cup(s)s very tender cold chicken
1 cup(s) cooked vegetables
? bunch celery To prepare this Aspic of Chicken Recipe
first rinse a three pint border mould in cold water and pour in semi-congealed aspic to cover the bottom
set in ice water to become firm
and as soon as they can be laid on without sinking garnish with the prepared vegetables
bits of parsley and egg. Pour on more of the jelly and harden again. Sprinkle the bits of meat well with salt
pepper and celery salt and mix with them some of the cool aspic. As soon as the vegetables are firmly bedded in their layer fill the mould nearly to the top with the chicken
pour over more liquid aspic to make sure that every crevice is filled
and set to cool again. Lastly
fill brim full with aspic and set on ice for ten or twelve hour(s). At serving time turn on a flat dish
fill the center with celery finely shaved and dressed with the Mayonnaise. Garnish with delicate celery leaves
laying a star of red beet on each.
