Prawns à la Princesse de Galles.

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

for the mould

aspic jelly about one eighth of an inch thick
purée of shrimps prepared as below in rounds about the size of a shilling piece ↝ Shrimp, NFS [Shellfish]
little thin strips of French gherkin ↝ Pickles, NFS [Olives, pickles, pickled vegetables]

for the centre

mayonnaise mixture

for garnish

chopped aspic jelly

Instructions (9)

Line the nest mould with aspic jelly about one eighth of an inch thick, cut out by means of a plain round cutter.
Arrange the purée of shrimps, prepared as below, in rounds about the size of a shilling piece, up the sides of the mould, allowing three rounds to each line.
Place little thin strips of French gherkin between these lines, and also place some on the top of the mould.
Set this with aspic jelly.
Fill up the centre with the mayonnaise mixture.
When cold, dip the mould into hot water.
Pass a clean cloth over the bottom to absorb any moisture.
Turn out on to a dish.
Form a border with chopped aspic jelly.

Original Text

Prawns à la Princesse de Galles.
(Crevettes à la Princesse de Galles.)
Line the nest mould with aspic jelly about one eighth of an inch thick, cut out by means of a plain round cutter the purée of shrimps prepared as below in rounds about the size of a shilling piece, and arrange these up the sides of the mould, allowing three rounds to each line; between these lines place little thin strips of French gherkin, some of which also place on the top of the mould; set this with aspic jelly, then fill up the centre with the mayonnaise mixture; when cold, dip the mould into hot water, pass a clean cloth over the bottom to absorb any moisture, then turn out on to a dish, and form a border with chopped aspic jelly;

Notes

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