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Cold small dishes

8 recipes · Hot and cold small dishes

8 cold small dishes recipes from the “Big Cookbook,” in the hot and cold small dishes category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Pigeons in Aspic (aspic de pigeonneaux)

    Pigeons in aspic from Erken's Big Cookbook (1914): pigeon breasts set in aspic with truffle and chestnuts, with Madeira sauce.

  • Eggs with smoked herring

    A cold small dish from Erken's Big Cookbook (1914): chopped smoked herring and hard-boiled eggs laid in rows on a dish, garnished with lettuce and tomato.

  • Goose Liver in Aspic (aspic de foie gras)

    Goose liver in aspic (aspic de foie gras) from Erken's Big Cookbook (1914): sliced goose liver layered in a mold lined with meat aspic, capers and truffle.

  • Cold beef tenderloin

    Cold beef tenderloin from Erken's Big Cookbook (1914): larded tenderloin cooked pink with cream and red wine, sliced and glazed with Madeira aspic.

  • Turkey in aspic ring (aspic de dindonneau)

    Turkey in aspic ring from Erken's Big Cookbook (1914): turkey stock set in a ring mold, filled with turkey in mayonnaise, lettuce and egg.

  • Chicken and Celeriac Roulettes

    Chicken and celeriac roulettes from Erken's Big Cookbook (1914): boiled chicken and celeriac bound in thick sherry sauce, shaped, served cold or fried.

  • Veal Tongue Roulettes

    Veal tongue roulettes from Erken's Big Cookbook (1914): boiled tongue, truffle, mushroom and chestnuts bound in thick sauce, shaped, served cold or fried.

  • Tongue in aspic (meat jelly)

    Tongue in aspic from Erken's Big Cookbook (1914): cold slices of salted tongue with roots, glazed with meat jelly, on rice or Italian salad.