Jellied Mayonnaise of Lobster or Salmon

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• 4 gill hot water
• # gill Mayonnaise Sauce
• 6 ozs. cooked salmon or I (Recipe No. 188)
• Aspic Jelly (Recipe No. 16)
• r gill cream
• Cucumber skin, truffle, chilli, etc., for decoration

Method

1. 1

   Line a border mould with aspic and decorate it attractively.

2. 2

   Flake the fish or chop the lobster meat.

3. 3

   Stir the cream into the mayonnaise, then add the fish, lastly stir in the Gelatine dissolved in the 4 gill water.

4. 4

   Pour into prepared mould.

5. 5

   When set, turn out and decorate with salad, and chopped Aspic Jelly.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 11. The excerpt below is the record exactly as published.

JELLIED MAYONNAISE OF LOBSTER OR SALMON. Six persons 4 oz. COX’S INSTANT POWDERED GELATINE 4 gill hot water # gill Mayonnaise Sauce 6 ozs. cooked salmon or I (Recipe No. 188) tinned or boiled lobster Aspic Jelly (Recipe No. 16) r gill cream Salad Cucumber skin, truffle, chilli, etc., for decoration

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