Tomato Jelly Ring

Ingredients

• 1 pint Tomato Jelly (Recipe No. 19)
• 1 gill chopped celery
• $ gill chopped nuts
• 1 gill shredded lettuce
• I hard-boiled egg
• Pepper and salt
• I gill Mayonnaise Sauce (Recipe No. 188)

Method

1. 1

   Set the Tomato Jelly in a border mould, and turn out when firm.

2. 2

   Mix the celery, nuts, and lettuce with a creamy Mayonnaise Sauce, and fill the centre of the mould.

3. 3

   Sieve the egg yolk over the filling and decorate with hard-boiled white of egg, small bunches of fine cress, and stoned olives.

4. 4

   Arrange a little chopped jelly and lettuce round the base of the mould.

5. 5

   The filling of the Tomato Jelly may be altered according to taste.

6. 6

   Cubes of meat or flakes of fish and a variety of vegetables can be used.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 18. The excerpt below is the record exactly as published.

TOMATO JELLY RING. Six to eight persons 1 pint Tomato Jelly (Recipe No. 19) 1 gill chopped celery $ gill chopped nuts 1 gill shredded lettuce I hard-boiled egg Pepper and salt I gill Mayonnaise Sauce (Recipe No. 188)

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