Salad in Aspic (Salade en Aspic) a la Alexandra

Ingredients

• one cup tomatoes
• whites of hard-boiled eggs
• celery
• truffles
• sour and sweet pickles

Method

1. 1

   Make a tomato aspic, color half tomato shade and leave the other half white.

2. 2

   Fill timbale cups with half inch thickness of each aspic.

3. 3

   Let settle, then fill with salad and cover with aspic until full.

4. 4

   Let stand until ready to serve.

5. 5

   Dip in lukewarm water, turn out on a slice of tomato on a lettuce leaf.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 453. The excerpt below is the record exactly as published.

lad in Aspic ( Salade en Aspic ) a la Alexandra Make a tomato aspic, color half of it tomato shade, leaving the other half white. Put timbale cups in chopped ice. Put half inch thickness of the white aspic in one half of the moulds and tomato aspic in the other half. Let stand until settled, then fill with the salad; cover with the aspic until the mould is full; let stand until ready to serve. Dip in lukewarm water, turn out on a thin slice of tomato on a lettuce leaf. Arrange alternately on a platter with aurorian sauce or mayonnaise dressing in the centre. Delicious salad for luncheon, dinner, or supper. AMERICAN COOK BOOK 307 Filling. One cup tomatoes, whites of hard-boiled eggs, celery, truffles, sour and sweet pickles

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