Name: Salads in Aspic
Yield: For 6
Cuisine: United Kingdom
Ingredients: 2 oz. (60 g.) cooked sweetcorn; ¼ lb. (120 g.) cooked young carrots, cut in fine rings; ¼ lb. (120 g.) cooked green peas; ¼ lb. (120 g.) prawns or diced chicken; 1 crisp lettuce French dressing; 2 tablespoons mayonnaise in which a tablespoon of heavy cream has been mixed; 2 hard-boiled eggs; 2 pints of aspic jelly

Elisabeth Ayrton

Salads in Aspic

Preparation info

For
6

Difficulty
Easy

Appears in

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.

Ingredients

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

Europe
United Kingdom
Summer
Gluten-free
England

Method

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

Preparation info

For

Difficulty

Appears in

Ingredients

Method