First layer:
1/2 envelope gelatine
3/4 cup hot water
1/4 cup vinegar
1 teaspoon sugar
Salt and pepper
Second layer:
1/2 envelope gelatine
1/2 cup hot water
1/4 pint cream
Small cucumber
Green colouring
Shrimps
Lobster meat
Salt
Mayonnaise
1/2 envelope gelatine
1/4 cup hot water
1/2 pint mayonnaise
Dissolve gelatine in hot water, add vinegar, sugar, pepper and salt to taste. When quite cool, place a little in the mould and turn the mould until it is entirely masked with a thin film of jelly. The coating may be thickened by adding more of the mixture and repeating the process. Arrange shrimps or other decorati on.
Mash the pulp from a small cucumber, add gelatine dissolved in hot water, add salt to taste. When cool, stir into cream, strain. Colour a delicate green. Pour carefully into the mould. When firm, pack the lobster meat into the mould, and add the. clear jelly. (If set, stand in warm water to remelt, but wait until it is cold before placing in the mould). Serve with jellied mayonnaise. Dissolve gelatine In hot water. Add to mayonnaise. Pour into small moulds.
Decorate with lettuce.
If setting without an ice-box or refrigerator, use slightly less liquid.
6 Servings
RecipeReminiscing 