Thursday 12 January 2017

Aspicable Me

Everyone loves a party. Fanny certainly did. Well, that's the impression she liked to leave us with. Endless parties, soirees, balls, luncheons, functions and banquets. She was ready for them all. At the drop of a hat, or a simple knock at the door, she'd jump into her ballgown and have that celebratory buffet table adorned and ready to be adored. She was aspirational. If she could do it, so could you. You just need to follow her simple instructions to the letter, and voilà, you shall be a social success.

Fanny Cradock Mushroom Aspic Souffle

Fanny aimed to raise the bar, boosting the boasting possibilities of her bashes to blow-out levels. Her books, and the partwork, are rammed full of party ideas as well as ideas to lift a very 'ordinary' recipe to 'party' level. Often the solutions were in the planning, preparation and presentation. Visually stunning at the time, some of these ideas can stun the eyes for very different reasons these days, although I am of course very fond of them. I was so thrilled to buy a copy of the book 70s Dinner Party by Anna Pallai recently, collecting together fabulous images of fun and festivity, including a fair few from Fanny. Fanny would've been over the moon, even though she would probably wonder why any other people's pictures had been included.

Fanny Cradock Mushroom Aspic Souffle

So, if like Fanny, and Anna, you're keen to host your very own glamorously presented 70s Dinner Party, this recipe may just be the one for you. As usual in English it sounds far from appealing. Cold Mushroom Soufflé. However magically when presented in French it takes on a suitable celebratory tinge. Soufflé Forestière. Who wouldn't want to introduce that to the neighbour that you never really liked very much? Especially with an Aspic top.

Fanny Cradock Mushroom Aspic Souffle

I was intrigued how on earth Fanny managed to get a topping of Mushrooms in Aspic on a soufflé without it flopping. I should've known better. Fanny had a presentation plan, all of which was aspic-tastic. She begins by making up some real aspic, as before (I switch to an Agar base, as before) and setting some slices of mushroom in a fancy pattern in the base of a soufflé dish. The base, yes. Then, she blitzed up mushrooms and poaches them gently in white wine and stock. She makes a roux of butter and flour, and slowly adds the mushroom mix. She adds cream, and cheese, mixing all the time. When it's cool-ish she beats in egg yolks. All very standard soufflé sounding so far.

Fanny Cradock Mushroom Aspic Souffle

However, before she adds the beaten egg whites, she adds more of the still-hot and still-liquid aspic to the mixture. It's then poured into the mould on top of the set mushrooms, levelled off and whisked off to the refrigerator. Not the oven. Once chilled it all sets into a wobbly vision of wonderfulness, simply turned out onto a serving dish to reveal the seductively decorated top, ready for any shindig. Party guests, whether in the 70s or today, will be mesmerised, amazed, delighted and frankly flabbergasted by your funghi feast.

Fanny Cradock Mushroom Aspic Souffle

8 comments:

  1. I held a 70's themed birthday party the year before last, inspired by my lovely teak furniture and the Fat Lava ceramics I'd acquired.
    I didn't do much cooking, but managed a nice 70's birthday party spread on my table, which was draped in a vintage Star Wars sheet. There was cheese and Jacobs crackers on a vintage tiled teak cheeseboard, little cheese biscuits and Twiglets. Also sausage rolls and chicken drumsticks. I had Wagon Wheels, Raindow Drops and Party Rings and my orange plastic multi-level nibbles holder was filled with foam shrimps, foam bananas, Fruit Salad chews and Blackjacks. The big thing was the sherry trifle with layers of sponge in red jelly, pink blancmange, custard, and cream, with hundreds and thousands sprinkled liberally on top.
    The guests all dressed appropriately for the occasion and a good time was had by all.

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    Replies
    1. Well it sounds great, if there's a Sherry Trifle at the next one, I'll be there!

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  2. Replies
    1. The whole thing felt so wonderfully retro, even for me! Thanks...

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    2. I would really love to try this recipe at home. Is it possible you can e mail it to me on allotment2kitchen@hotmail.co.uk or provide me with a link. Thanking you in advance.

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    3. I've added the recipe to the Recipe tab above for you - let me know how you get on!

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    4. Your a star. Thank you. Bookmarked for the very near future.

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    5. No worries - hope it all works out for you!

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