Pâté-filled ham in aspic from The New Doubleday Cookbook: The Best Basic Cookbook Essential for the Complete Kitchen (page 260) by Jean Anderson and Elaine Hanna

  • dry sherry
  • Cognac
  • Show all ingredients...

  • EYB Comments

    Requires refrigeration overnight. Can substitute Madrilène consommé for condensed beef consommé, pitted olives for truffles, parsley or tarragon sprigs for watercress, and hard-cooked eggs for cooked carrots.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires refrigeration overnight. Can substitute Madrilène consommé for condensed beef consommé, pitted olives for truffles, parsley or tarragon sprigs for watercress, and hard-cooked eggs for cooked carrots.

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