Note.—Molds of salad in aspic may be elaborately decorated with rows of different-colored vegetables, or they may be arranged in layers like the aspic of pâté.
Individual salads, when served for suppers, buffet lunches, etc., may be placed around graduated socles in a pyramid. Decorations of capers and parsley, also of truffles and tongue, are suitable for Russian salads.
- 1. Pâté de foie gras and aspic jelly in layers. Daisy decoration made of hard-boiled egg.
- 2. Russian Salad decorated with green peas or capers.
ASPIC OF PÂTÉ EN BELLEVUE
Ornament the bottom of individual timbale molds with a daisy design made of hard-boiled egg as directed, page [326]; fix it with a little jelly; then add a layer of jelly one quarter inch thick, and a layer of pâté de foie gras alternately until the mold is full. Any forcemeat may be used in the same way. Turn the molds onto a flat dish and surround them with shredded lettuce, or place them on an ornamented socle. Pass Mayonnaise. (See illustration facing page [328].)
CHICKEN ASPIC WITH WALNUTS
Make a clear chicken consommé (see page [100]). To one and one half cupfuls of the consommé add one half box of Cox’s gelatine soaked for one half hour in one half cupful of cold water. Ornament the bottom of a quart Charlotte mold with a daisy design with leaf, as given page [326]. Add a layer of jelly one quarter inch thick, and then fill the outside of double mold with jelly. (See double molding, page [325].) Fill the center with one and a half cupfuls of celery cut rather fine, and one half cupful of English walnuts, broken to same size as the celery. Mix them with a dressing made of
- 3 tablespoonfuls of melted chicken jelly.
- 2 tablespoonfuls of oil.
- 1 teaspoonful of salt.
- 1 teaspoonful of vinegar.
- ½ teaspoonful of tarragon vinegar.
- ¼ teaspoonful of pepper.