Prawns in Aspic
From Cox's manual of gelatine cookery (copyright), 1938
Can substitute prawns with lobster, crab, shrimps, salmon, or hard-boiled eggs.
Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 15. The excerpt below is the record exactly as published.
PRAWNS IN ASPIC. Four to five persons 1 dozen prawns 4 pint Aspic Jelly (Recipe No. 16) Some chopped Aspic Jelly Fine cress, cucumber Truffle, chilli, hard-boiled white of egg, etc., for decoration
Cook this with the app: pantry check, scaling, and the assistant.