Salads in Aspic

Preparation info

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Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

These were often served to accompany cold joints or game at Victorian summer luncheons. They are very ornamental and make a good starting course, served on a bed of lettuce on individual plates.


  • 2 pints of aspic jelly
  • ¼ lb. (120 g.) cooked green peas


The aspic jelly may be made from 2 packets, using half water and half dry white wine. Season it highly.

In six moulds or small soufflé dishes, put a slice of hard-boiled egg and 2 prawns. Pour on a little cooked but liquid jelly and leave to set enough to hold in place the egg and prawns. The