Tomato Salad in Aspic (Salade de Tomate en Aspic) a la Gimo

Ingredients

• one cup cream
• two tablespoons dissolved Cox’s gelatine
• one cup tomato
• five tablespoons mayonnaise dressing
• half cup whipped cream

Method

1. 1

   Glaze a ring mould with clear tomato aspic.

2. 2

   Decorate with cherry tomatoes and cream.

3. 3

   Slice tomatoes and layer around the mould.

4. 4

   Fill with the second filling of diced tomatoes, gelatine, mayonnaise, whipped cream, pepper, salt, and lemon juice.

5. 5

   Let stand until ready to serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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.

five tablespoons mayonnaise dressing, two tablespoons whipped cream. Put milk in a pan, add gelatine, tomatoes, then mayonnaise dressing; last add the whipped cream. Fill the mould; leave on ice until cold. When ready to serve, dip in lukewarm water, turn out on a plat¬ ter, garnish with lettuce leaves, and pour mayonnaise dressing in the centre. Serve, with any kind of meat, as a salad for luncheon or dinner. THE SWEDISH, FRENCH, Macedoine Salad in Aspic, a la James Gilliland Salade Macedoine en Aspic & la James Gilliland Carrots, onions, turnips, peas, and string beans cooked until tender; mix all together; add some strips of Spanish pepper. Glaze a ring mould with aspic and decorate with truffles and white of hard-boiled eggs. Glaze again. To two cups vegetables add four tablespoons mayonnaise dressing, then two tablespoons dissolved Cox’s gelatine. Mix gelatine and mayonnaise dressing, then add the vegetables. Fill the mould — carefully, so as not to touch the side of it. Put aspic all around until the mould is full. When ready leave on ice, turn out on a platter with mayon¬ naise dressing in the centre; garnish with lettuce leaves all around. Serve as a salad for luncheon or dinner. Tomato Salad in Aspic ( Salade de Tomate en Aspic ) a la Gimo Glaze a ring mould with clear, uncolored tomato aspic. Decorate with little cherry tomatoes (if none of these be at hand, scoop out from larger ones with the tiny potato scooper). Decorate in be¬ tween each small tomato with cream the same size as the tomato. To one cup cream two tablespoons dissolved Cox’s gelatine, pepper and salt; flavor with lemon juice to taste, drip aspic on to cover. Slice tomatoes (yellow ones if at hand), and put one layer all around — one slice resting on top of the other; drip on aspic again, and fill with the second filling. Second Filling. One cup tomato (cut in dices), five tablespoons dissolved Cox’s gelatine, one cup mayonnaise dressing, half cup whipped cream

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