Salad a la Grosvenor

Ingredients

• 1 pint Aspic Jelly (Recipe No, 16)
• 2 hard-boiled eggs, cut in slices
• 1 gill Mayonnaise Sauce (Recipe No. 188)
• Salad, radishes, endive, etc.
• Chopped parsley

Method

1. 1

   Line a border mould with Aspic jelly.

2. 2

   Decorate with slices of egg, tomato or radish, shredded lettuce, and chopped parsley.

3. 3

   Whip 1 gill Aspic Jelly until it is beginning to set, stir in the gill of mayonnaise, and continue whipping till it is quite thick.

4. 4

   Add any pieces of egg, cutting them into dice.

5. 5

   Pour into the prepared mould.

6. 6

   When firm, turn out and fill the centre with any nice salad in season.

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.

SALAD A LA GROSVENOR. Six to eight persons 1 pint Aspic Jelly (Recipe No, 16) 2 hard-boiled eggs, cut in slices 1 gill Mayonnaise Sauce (Recipe No. 188) Salad, radishes, endive, etc. Chopped parsley

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