Salad Russe

Ingredients

• Turn into a bowl a half box of Knox's gelatine
• Bring a pint of cleared and seasoned chicken or veal stock to the boiling point.
• Cut into dice two cold boiled carrots
• two cold boiled beets
• a dozen cold boiled asparagus tips
• four stalks of celery
• one-half cup cold cooked peas
• six tablespoons of salad oil
• two of vinegar

Method

1. 1

   Soak gelatine in cold water for two hours.

2. 2

   Stir in the soaked gelatine into boiling stock, add vinegar and sherry, strain, pour into a mould and set on ice until firm.

3. 3

   Mix vegetables with dressing and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 30. The excerpt below is the record exactly as published.

Salad Russe Turn into a bowl a half box of Knox's gelatine and cover with cold water, soak for two hours. Bring a pint of cleared and seasoned chicken or veal stock to the boiling point. Stir in the soaked gelatine and when this is dissolved, add a large tablespoon of vinegar and a small wine glass full of sherry, strain, pour into a border mould and set on the ice until firm. Cut into dice two cold boiled carrots, two cold boiled beets, a dozen cold boiled asparagus tips, four stalks of celery and one-half cup cold cooked peas. Mix all together and cover with a dressing made of six tablespoons of salad oil, two of vinegar

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