Salad of Peas and Truffles in Aspic

Ingredients

• 1 quart Aspic Jelly (Recipe for aspic jelly is provided in the referenced recipe. See instructions.)
• 1/4 cup Truffles, thin slices (Quantity estimated (not specified in original recipe))
• 2 each Egg whites (Quantity estimated (not specified in original recipe))
• 1/2 cup Cooked Peas
• 2 tablespoons Truffle trimmings, chopped (Quantity estimated (not specified in original recipe))
• 2 tablespoons French dressing (Quantity estimated (not specified in original recipe))
• 1 head Lettuce leaves (Quantity estimated (not specified in original recipe))
• 1 tablespoon Olive oil (Quantity estimated (not specified in original recipe))
• 1 tablespoon Vinegar (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Condiments (salt, pepper, etc.) (Quantity estimated (not specified in original recipe))
• 1 box Gelatin (Quantity estimated (not specified in original recipe))
• 1 tablespoon Lemon juice (Quantity estimated (not specified in original recipe))
• 1 each Bay leaf
• 1/2 cup Wine
• 1 quart Chicken or veal stock

Instructions

1. 1To make aspic, combine 1 quart of highly seasoned chicken or veal stock (freed from all fat), the juice of 1 lemon, 1 bay leaf, and 1/2 cup of wine in a saucepan. In a separate bowl, soak 1 box of gelatin in 1 cup of cold water. Add the soaked gelatin to the stock mixture. Beat 2 slightly beaten egg whites and crushed shells into the mixture. Heat to a boil, stirring constantly, and boil for 5 minutes. Let stand for 10 minutes, then skim off the froth and strain through a cheesecloth-lined colander. Allow to cool slightly before using.
2. 2Fill timbale molds with the prepared aspic jelly in a liquid state. Allow to set and become firm. Once set, dip a thin-pointed knife blade into boiling water and carefully cut out the center from each mold, leaving a wall of jelly about 1/4 inch thick. Decorate the molds before filling with figures cut from thin slices of truffle and white of egg for a prettier presentation.
3. 3Chop the truffle trimmings finely. Mix the chopped trimmings with 1/2 cup or more of cooked peas. Mix with French dressing, using enough to thoroughly coat each pea.
4. 4Use the dressed peas and truffles to fill the open spaces in the molds. Have ready the jelly that was removed from the molds, melted, and half-cooled by standing in ice water. Use this to fill the molds above the peas. Serve thoroughly chilled on a dish with lettuce leaves, dressed with oil, vinegar, and condiments.