Duck Salad with Mayonnaise Aspic

Ingredients

• Prepare a pint of mayonnaise aspic
• the remains of a cold roast duck
• about a tablespoonful of minced olives
• a dash of coralline pepper
• one-third of a pint of stiffly whipped cream
• a layer of well washed and dried lettuce
• quartered young cabbage lettuces
• young radishes
• quartered hard-boiled eggs
• stoned olives farced with washed and boned fillets of anchovy

Method

1. 1

   Cut the remains of the duck into neat fillets and mask each with mayonnaise aspic mixed with minced olives, lemon juice, coralline pepper, and whipped cream.

2. 2

   Cover a dish with lettuce, arrange the duck neatly, and garnish with cabbage lettuces, radishes, hard-boiled eggs, and farced olives.

Nutrition per serving

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 56. The excerpt below is the record exactly as published.

the remains of a cold roast duck in this way. Prepare a pint of mayonnaise aspic, cut the remains of the duck into neat fillets and GARNISHES, &c. 117 small joints, and mask each of these with aspic made with plam mayonnaise, to which you have stirred about a tablespoonful of minced olives, a little lemon juice, a dash of coralline pepper, and, lastly, one-third of a pint of stiffly whij>ped cream. Cover a dish with a layer of well washed and dried lettuce, arrange the duck, when the mayonnaise is set, neatly on this in a pile, then garnish it round with quartered young cabbage lettuces, young radishes, quartered hard-boiled eggs, and some stoned olives farced with washed and boned fillets of unchovy

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