Washington Dariole

Ingredients

• 9 aspic jelly (see No. 19; using 2 = Gelatine instead of the 14 ozs. prescribed)
• 1 gill thick tomato sauce
• 4 tablespoonfuls mayonnaise
• tablespoonful finely chopped paraley
• lobster meat cut into dice

Method

1. 1

   Allow the aspic jelly to become cold and thick, but not set.

2. 2

   Add to it the tomato and mayonnaise sauce and whisk until light and frothy.

3. 3

   Add to it the lobster meat and parsley and turn into small dariole moulds which have been rinsed in cold water.

4. 4

   Allow to set, turn out on to a bed of lettuce leaves, and decorate with the lobster coral.

5. 5

   Serve with mayonnaise sauce.

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 13. The excerpt below is the record exactly as published.

WASHINGTON DARIOLES {a Novel Dish) Allow the aspic jelly to become cold and thick, but not set. Add to it the tomato and mayonnaise sauce and whisk until light and frothy. Add to it the lobster meat and parsley and turn into small dariole moulds which have been rinsed in cold water. Allow to set, turn out on to a bed of lettuce leaves, and decorate with the lobster coral. Serve with mayonnaise sauce. Page 2 [Bight to ten persons 4 nine aspic jelly (see No. 19; using 2 = Gelatine instead of the 14 ozs. prescribed) Lobster meat cut into dice 1 gill thick tomato sauce 4 tablespoonfuls mayonnaise

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