Jacques Pepin uses aspic to cover the top of pate. You will need to prepare the aspic and then let it cool so that it begins to thicken. Jacques describes the proper consistency as “oily”. If it becomes too thick Read More …
Aspic for Pates
Tag: Proper
A Proper Trifle
CUSTARD 1-1/2 c Heavy cream 5 Egg yolks 3 tablespoon Sugar; (superfine or granulated) 1-1/2 teaspoon Cornstarch CAKE/FRUIT LAYER 5 c Pound cake pieces or Sponge cake pieces Raspberry jam 1/8 c To 1/4 c sherry 1-1/2 c Fresh or Read More …
Proper Roast Potatoes
6-8 floury potatoes; e.g Diseree, King Edwards boiling water 3-4 tablespoons vegetable oil; or fat from the roast Preheat the oven to 220 C / 425 F / Gas 7. Peel the potatoes and cut them up into 3-4 cm Read More …