Prawn Salad with Cucumber

Ingredients

• three dozen fillets of cucumber
• twelve large prawns
• half a pint of aspic jelly
• two tablespoonfuls of oil
• a dessertspoonful of vinegar
• the yolk of one egg

Method

1. 1

   Cook cucumber fillets until tender, drain, and cool.

2. 2

   Cut into squares.

3. 3

   Mix with chopped prawns, fill darioles, and pour in mayonnaise collee made from aspic, oil, vinegar, and egg yolk.

4. 4

   Chill and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 76. The excerpt below is the record exactly as published.

Prawn Salad with Cucumber.— Cut up and cook three dozen fillets of cucumber. Stop cooking them as soon as you can pass a trussing needle into each fillet easily, and drain them on a sieve. Let them get quite cold, and cut them into quarter-inch squares. Pick twelve large prawns nS SHELL-FISH from their shells, and cut them into similar pieces. With these fill six darioles, mixing cucumber and fish fairly. Melt half a pint of aspic jelly, put it in a howl over ice and whisk into it half a gill (two tablespoonfuls) of oil and a dessertspoonful of vinegar, thus making a mayonnaise collee, adding the yolk of one egg

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