Salad in Aspic a la Macedoine

Ingredients

• Select all different kinds of vegetables such as green peppers, red peppers, carrots, capers, peas, white turnips, and beets.
• Make aspic
• a large star of truffle with a yellow center

Method

1. 1

   Make aspic and glaze a fancy mould with a round bottom.

2. 2

   Put at the bottom of the mould a large star of truffle with a yellow center, then all around form a ring with carrots and turnips alternately.

3. 3

   Fill the mould with aspic and leave on ice until ready to serve.

4. 4

   Turn out on a platter and garnish with lettuce leaves and chopped aspic.

5. 5

   Serve with Aurorian sauce.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 62. The excerpt below is the record exactly as published.

Salad in Aspic a la Macedoine Salade en Aspic a la Macedoine Select all different kinds of vegetables such as green peppers, red peppers, carrots, capers, peas, white turnips, and beets. Make aspic and glaze a fancy mould with a round bottom. Put at the bottom of the mould a large star of truffle with a yellow center

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