Recipe Manuscript

Štyrcované Kurence V Aspiku

Name: Štyrcované Kurence V Aspiku
Prep time: PTPT40M
Cook time: PTPT45M
Yield: 8
Cuisine: European
Ingredients: 1 liter clarified chicken or beef aspic (or gelatinized stock); 10-12 peeled crayfish tails (or substitute with small shrimp if crayfish unavailable); 100 g salt-cured beef tongue (substitute with ham or cooked beef if necessary); 1 medium carrot (for decorative cuts, optional); 2 small young chickens (about 1 kg each), poached and cut into serving pieces, bones removed; Ice for chilling mold; Salt and pepper to taste

"Spiced Chickens In Aspic"

1870

From the treasured pages of Prvá kucharská kniha v slovenskej reči

Unknown Author

Age of Gastronomy (1800 - 1900)European Advanced Dinner Lunch

Original Recipe • 1870

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Štyrcované Kurence V Aspiku

"Čistú furmu do ľadu rovno zapravif; do nej na pol druha prsta zvýše naliať aspiku a nechaf stuhnúť, z rakov očistené chvostiky hore koncom do venca postavať, aspikom pokvap- kať a nechaf stuhnúť, z peklovaného jazyka srdiečka vy- rezať a vedľa rakov klásť; do prostriedku dať hviezdíčku, pokvapkať aspikom a nechaf stuhnúť. Na to sa kladú pri- chystané kurence pol prsta od boku furmy, poliať aspikom a po stuhnutí toľko aspiku na ne naliať, aby boly celkom za- kryté. Ostatními kurenci sa furma doplní, do kotlika sa dá rozpusteného aspiku a metličkou sa na ľade šibe, kým není biely a tekúci; to sa vyleje na kurence a nechá sa stuhnúť;"

English Translation

"499. Spiced Chickens in Aspic. Line a clean ice mold; pour in enough aspic to make a layer about one and a half fingers thick and let it set. Arrange peeled crayfish tails upright in a ring, sprinkle with aspic and let set. Cut heart shapes from pickled tongue and place them beside the crayfish; put a star in the middle, drizzle with aspic and let set. Next, place the prepared chickens half a finger away from the side of the mold, pour aspic over them, and after it sets, pour on enough aspic to completely cover them. Fill the rest of the mold with the remaining chickens. Put some melted aspic into a kettle and whisk it over ice until it's white and runny; pour this over the chickens and let set."

Note on the Original Text

The recipe follows the classic 19th-century Austro-Hungarian style: written as a continuous paragraph, omitting precise measurements or times, and relying on the reader's familiarity with kitchen technique. Spellings reflect the Slovak of the era (e.g., 'kurence' for 'kurčatá' or 'chickens', 'furma' for 'forma', 'nechaf' for 'nechať'), with generous use of regional vocabulary and phonetic spelling. This style creates challenges for the modern cook, but rewards patience with imaginative, if less prescriptive, culinary experience.

Modern Kitchen Interpretation

Recipe's Origin

Prvá kucharská kniha v slovenskej reči - Click to view recipe in book

Title

Prvá kucharská kniha v slovenskej reči (1870)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1870

Publisher

Unknown

Background

An enchanting culinary treasure from the 19th century, this Slovak cookery book serves up a delightful array of recipes (recepty) to tempt the palate and inspire home chefs. A flavorful journey through time, it captures traditional tastes and kitchen wisdom with old-world charm.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe is found in a Slovak-language cookbook published in 1870, a time when aspic dishes were luxury centerpieces on festive tables across Central Europe. The dish reveals a blend of Austro-Hungarian aristocratic cuisine and local Slovak adaptation, with elaborate presentation and refined ingredients like crayfish and tongue—reflecting the prestige associated with such preparations. In the 19th century, such recipes were reserved for grand occasions or noble households, emphasizing culinary artistry and the host's social standing.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The dish was made using a tin or copper mold, later transitioning to porcelain or glass as such materials became available. Ice was crucial both for keeping the mold cold and for setting the aspic rapidly—a process often done in an ice-filled basin. Knives for decorative carving, a whisk (metlička) for frothing aspic, and ladles for careful pouring were key implements, alongside plenty of patience and skilful hands.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

40 mins

Cook Time

45 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

4 cups clarified chicken or beef aspic (or gelatinized stock)
10-12 peeled crayfish tails (or substitute with small shrimp if crayfish unavailable)
3.5 oz salt-cured beef tongue (substitute with ham or cooked beef if necessary)
1 medium carrot (for decorative cuts, optional)
2 small young chickens (about 2.2 lbs each), poached and cut into serving pieces, bones removed
Ice for chilling mold
Salt and pepper to taste

Instructions

Begin by preparing a clean, rectangular mold suitable for aspic, and chill it thoroughly on ice.
Pour in a layer of clarified aspic (savory jelly made from beef or chicken stock, about 1 inch deep) and let it set.
Arrange peeled crayfish tails in a circular pattern around the edge of the mold, standing them up so their tips face the center.
Moisten lightly with more aspic and allow this layer to firm up completely.
Cut small heart shapes from salt-cured tongue and arrange these next to the crayfish tails.
Place a decorative star (cut from a carrot or a piece of the tongue) in the center.
Drizzle with a bit more aspic to fix everything in place, chilling until set.
Gently position prepared pieces of poached chicken (sections of young chicken, cooled and deboned), spacing them about 1/2 inch from the edge of the mold, and cover with another layer of aspic.
Once this layer is set, pour enough aspic to fully cover all ingredients.
Fill the rest of the mold with additional pieces of chicken.
To finish, take some melted aspic and whisk it over ice until it becomes opaque and frothy, then pour this mixture on top.
Allow the mold to set completely before unmolding and serving.

Estimated Calories

380 per serving

Cooking Estimates

Preparing the aspic and decorative ingredients takes around 40 minutes. Cooking the chicken will take an additional 45 minutes. Chilling time to let the aspic set adds about 2 hours, but the actual active work time is less.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.