Crab or Lobster Dariole

Ingredients

• + oz. COX’S INSTANT POWDERED GELATINE
• i gill double cream
• 4 to 6 ozs. crab meat (or lobster)
• 1 gill rich white sauce
• Lemon juice to flavour
• Mustard, sugar, celery salt, salt, lettuce, carmine

Method

1. 1

   Line eight dariole moulds with aspic, decorate each and cover with more jelly.

2. 2

   Slightly whip the cream.

3. 3

   Add the Gelatine, dissolved in the hot water, to the sauce and finely chopped crab meat, season the mixture and stir lightly into the cream.

4. 4

   Add a little carmine if necessary.

5. 5

   Reseason to taste and when beginning to thicken pour into the prepared moulds.

6. 6

   When firm, turn out on to a bed of lettuce.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 12. The excerpt below is the record exactly as published.

CRAB OR LOBSTER DARIOLES. Four to six persons + oz. COX’S INSTANT POWDERED GELATINE + gill hot water i gill double cream Aspic Jelly (Recipe No. 16) Lemon juice to flavour 4 to 6 ozs. crab meat (or lobster) Mustard, sugar, celery salt, 1 gill rich white sauce

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