United Russian Salad

Ingredients

• quart aspic jelly
• 1 lb. boiled salmon
• 12 anchovies
• 4 tin mushrooms
• 2 hard cooked eggs
• 1 boiled potato
• 1 cooked beet
• 1 head celery
• 1 cup tinned peas
• 2 dessertspoonfuls capers
• 2 chopped Gherkins
• 3 can of caviare
• Chopped cacumbers and lettuce

Method

1. 1

   Chop all the vegetables.

2. 2

   Pour a little aspic into a wet ring mould, set on ice, and when firm arrange in the anchovies, some of the chopped vegetables, a layer of mushrooms, and one of the salmon; then the anchovies, vegetables, and fish again.

3. 3

   When the mould is full, pour in the aspic, which should be cool, not hot.

4. 4

   Turn out when set, fill up the centre with chopped cucumber and lettuce.

5. 5

   Garnish with the eggs and caviare.

6. 6

   Serve with mayonnaise dressing.

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 10. The excerpt below is the record exactly as published.

UNITED RUSSIAN SALAD Chop all the vegetables. Pour a little aspic into a wet ring mould, set on ice, and when firm arrange in the anchovies, some of the chopped vegetables, a layer of mushrooms, and one of the salmon ; then the anchovies, yegetabies, and fish again. When the mould is full, pour in the aspic, which should be cool, not hot. Turn out when set, fill up the centre with chopped cucumber and lettuce. Garnish with the eggs and caviare. Serve with mayonnaise dressing. Pege 19 Trarfies Oapers Mayonnaise sauce 1 ox. 38 COX'S INSTANT POWDERED GELATINE 8 large cucumbers 1 teaspoonful onion juice + pint boiling water = pint cold water Dash of red pepper 5 teaspoonful salt Few sliced tomatoes Some crisp lettuce leaves Red mayonnaise (Recipe Na, 198) 1 dessertspoornful vinegar Green colouring (Twelve to fourteen persons] BG Some aspi@ jelly (Recipe No. 19) 1 Ib. bofled salmon 12 anchovies 4 tin mushrooms 2 hard cooked eggs 1 boiled potato 1 cooked beet 1 head celery 1 cup tinned peas 2 dessertspoonfuls capers 2 chopped Gherkins 3 can of caviare Chopped cacumbers and lettuce 30 fz weve Pred i pint a jelly ( pe Noa. 18 Th cold cooked tongue hani cooked = 4 pint freshly- boiled green psss Few strips of chili Some salad Si re to ten persons) quart sspic jelly

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