Label
All
0
Clear all filters

Russian Salad

Rate this recipe

Preparation info
  • 6

    helpings
    • Difficulty

      Easy

Appears in

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 1 small cauliflower
  • ¼ pt. peas
  • ¼ pt. vegetables

Method

Method 1

Prepare and cook all the vegetables (or use canned or bottled vegetables). Drain them well. Divide the cauliflower into small sprigs, dice all the other vegetables except the peas. Skin and slice the tomatoes. Line a border mould with aspic jelly and decorate it with a little of the diced vegetables. Set layers of vegetables, meat, fish and pickles alternately with jelly in t

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title