Compote of Vegetables

Ingredients

• i Spanish Onion
• Vegetable Marrow
• ipt. Stock
• A little Isinglass
• Carrots
• Turnips
• Tomatoes
• Cucumber
• Beetroot

Method

1. 1

   Cook all vegetables until tender.

2. 2

   Line a mould with layers of vegetables until filled.

3. 3

   Boil down stock with dissolved isinglass, pour over vegetables, set aside until cold, then turn out on a dish and garnish with ham and chicken, pouring over mayonnaise sauce.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 31. The excerpt below is the record exactly as published.

Compote of Vegetables. Carrots. Turnips. Tomatoes. Cucumber. i Spanish Onion. Vegetable Marrow. Beetroot. ipt. Stock. A little Isinglass

Cook this with the app: pantry check, scaling, and the assistant.