Russian Salad

Ingredients

• Fill a border mould with layers of aspic jelly
• pieces of the cooked vegetables
• Cut the meat of the lobster
• Add some fillets of anchovy
• shelled prawns
• a few olives
• mushrooms
• and 6 truffles
• one tablespoonful French capers
• moisten with red mayonnaise sauce

Method

1. 1

   Fill a border mould with layers of aspic jelly coloured red with a few drops of cochineal, placing on each layer, after allowing it to set, pieces of the cooked vegetables.

2. 2

   Cut the meat of the lobster into neat pieces and put them into a bowl.

3. 3

   Add some fillets of anchovy, shelled prawns, a few olives, 12 mushrooms, and 6 truffles.

4. 4

   Cut small and add one tablespoonful French capers; moisten with red mayonnaise sauce.

5. 5

   Turn out the border mould, fill the centre with the above mixture, and serve.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 10. The excerpt below is the record exactly as published.

RUSSIAN SALAD Fill a border mould with layers of aspic jelly coloured red with a few drops of cochineal, placing on each layer, after allowing it to set, pieces of the cooked vegetables. Cut the meat of the lobster into neat pieces and put them into a bowl. Add some {fillets of anchovy, shelled prawns, a few olives, 12 Page 18 mushrooms, and 6 truffles. Cut smalland add one tablespoonful French capers; moisten with red mayonnaise sauce

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