Iced Vegetable Macédoine

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Turn out the contents of a tin or bottle of vegetable macédoine and drain it well (or take a pint of any freshly cooked but cold vegetables of as many different kinds as you can).
  2. Have ready one and a half pints of very rich curry sauce, in which you have dissolved four or five sheets of best leaf gelatine.
  3. Stir the vegetables into this as it is setting.
  4. Mould (a tall, straight cylinder mould is best).
  5. Freeze in a cave for three-quarters to one hour.
  6. Turn out, and serve either with plainly boiled rice or with a garnish of sliced lobster garnished with mayonnaise aspic.
Original Text · last edited 4 days ago
Iced Vegetable Macédoine.—Turn out the contents of a tin or bottle of vegetable macédoine and drain it well (or take a pint of any freshly cooked but cold vegetables of as many different kinds as you can), have ready one and a half pints of very rich curry sauce, in which you have dissolved four or five sheets of best leaf gelatine, stir the vegetables into this as it is setting, mould (a tall, straight cylinder mould is best), and freeze in a cave for three-quarters to one hour. Turn out, and serve either with plainly boiled rice or with a garnish of sliced lobster garnished with mayonnaise aspic.
Notes
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