Jellied Lamb Salad


Cooking time: 20-25 mins.
Preparation time: 15 mins. plus time for aspic to set
Main cooking utensils: broiler or skillet, saucepan

For 4 people you need:
8 small lamb cutlets
3/4 lb. sliced green beans*

Aspic coating:
generous 1 tablespoon gelatin
2 1/3 cups water
3 hard-cooked eggs
few capers
cooked carrots
1 large tomato
1/2 red sweet pepper
small green sweet pepper

*Or use mixed vegetables

1. Fry or broil cutlets until tender; cool.

2. Cook beans lightly; season and drain. Arrange at bottom of dish with cutlets on top.

3. Soak the gelatin in 1/4 cup of the cold water. Dissolve it in the remaining hot water. Cool.

4. Pour three-fourths of the jelly over the beans and meat.

5. Allow this to set, but keep the remaining aspic in a warm place.

6. When the aspic begins to set arrange halved rings of egg round dish, and whole rings on top of 4 cutlets.

7. Put capers on top of the egg slices.

8. Cut carrots into rings (use a fancy cutter if wished for a fluted edge) and put on the other 4 cutlets.

9. Skin and peel tomato, put slices down center of dish with pieces of red and green sweet pepper.

10. Brush egg slices round edge of aspic to keep them moist; pour remainder over to of garnishes – be careful not to dislodge them.

TO SERVE: Cold with lettuce, etc.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

5 thoughts on “Jellied Lamb Salad

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