Salad in aspic

About the dish

Erken sets the salad in small moulds lined with clear jelly, but notes it can also be served in glass bowls. The dish belongs among the intermediate courses in the chapter on salads and omelettes.

How to make it

1. 1

   Make mayonnaise

   Stir egg yolks, salt and mustard together. Stir in the oil bit by bit and add the lemon juice and boiling water. Make the mayonnaise in the usual way.

2. 2

   Mix the salad

   Cut the meat, tongue or ham, cucumber, carrots and apple into fine strips. Mix them with the asparagus beans into the mayonnaise.

3. 3

   Clarify the jelly

   Bring the stock to the boil with the gelatine, unwhisked egg white and crushed eggshell. Take off the heat and leave covered for 10 minutes. Strain through a cloth.

4. 4

   Fill the moulds

   Rinse small timbale moulds in ice-cold water and line them with the clear jelly. Fill partly with salad and pour more jelly over until full.

5. 5

   Turn out and garnish

   Let the moulds set. Turn them out and garnish with fine parsley leaves. The salad can also be served in small glass bowls.

6. 6

   Note

   Note: The mayonnaise is made with raw egg yolks. Today pasteurised eggs are advised for pregnant women, the elderly, the ill and small children.