Russian Salad

Ingredients

• 4 pint Aspic Jelly coloured red or Tomato Jelly (Recipe No. 16 or 19)
• Various cooked vegetables, e.g., peas, French beans, asparagus, etc.
• 4 ozs. lobster meat (or other cooked fish)
• Anchovy
• prawns
• olives
• 1 tablespoonful capers
• Mayonnaise Sauce (Recipe No. 188)
• Lettuce

Method

1. 1

   Fill a border mould with layers of Aspic or Tomato Jelly, placing on each layer, after allowing it to set, pieces of cooked vegetable.

2. 2

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

3. 3

   Add some fillets of anchovy, shelled prawns, the capers, a few olives, cut small, and a little shredded lettuce.

4. 4

   Moisten with Mayonnaise Sauce.

5. 5

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

6. 6

   Decorate with chopped jelly, cress, etc.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 17. The excerpt below is the record exactly as published.

RUSSIAN SALAD, Three to four persons 4 pint Aspic Jelly coloured red or Tomato Jelly (Recipe No. 16 or 19) Various cooked vegetables, ¢.g., peas, French beans, asparagus, etc. 4 ozs. lobster meat (or other cooked fish) Anchovy, prawns, olives 1 tablespoonful capers Mayonnaise Sauce (Recipe No. 188) Lettuce

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