Category Archives: Gelatine Salads/Molds

Foies De Volaille En Gelée

¾ pound fresh chicken livers
Salt and freshly ground black pepper
1 tablespoon finely chopped onion
4 tablespoons butter
¾ pint aspic
Port wine
Fresh tarragon
Watercress

Season whole chicken livers with salt and freshly ground black pepper, and sauté with finely chopped onion in butter until chicken livers are cooked through, but still a little pink inside. Remove from pan and drain well on paper towels.

Line bottoms of individual moulds (we used white porcelain ramekins for photograph) with a little liquid aspic jelly which you have flavoured to taste with port. Place 3 leaves of fresh tarragon in the bottom of each mould (or ramekin). Then place chicken livers in moulds and fill to the top with the port flavoured aspic. Chill in refrigerator for at least 2 hours.

When ready to serve: loosen apsic from sides of moulds with your fingers and turn out on to a serving plate. Garnish with sprigs of fresh watercress and, if desired, a little chopped aspic.

Note: If you have difficulty in turning out the jellies, dip the bottom of each mould into hot water for a minute or two.


Thomas Nelson &Sons Ltd, 36 Park Street, London W.1. © Robert Carrier 1968

Jellied Desserts

All recipes based on a 3-oz. package fruit-flavored gelatin, which serves 4 people. Rinse molds in cold water before adding jelly.

PEAR LIME CREAM

Open a medium can halved pears, strain the syrup into a measure. Put 4 pear halves on one side to serve with the mold, chop the rest of the pears finely. Add water to the pear syrup to give 1 ½ cups. Dissolve the lime-flavored gelatin in this liquid, allow to cool and begin to stiffen. Stir in the chopped pears. Mae up a whipped topping mix with cold milk, fold the gelatin mixture into this. Spoon into a 1-quart mold. allow to set. Turn out and serve with pear halves.

JELLY A LA DUCHESSE

Dissolve a 3-oz package lemon-flavored gelatin into 1 ½ cups water, add 1 tablespoon brandy, 1 tablespoon kirsch, and 3 tablespoons lemon juice. Allow to cool and stiffen slightly, stir in ½ cup flaked blanched almonds and ⅔ cup shredded coconut. Put into a 1-quart mold, allow to set. Turn out, serve with ice cream.

SULTANA MOLD

Heat 1 cup seedless white raisins in a sauce and with ⅔ cup water for 1 minute. Add the grated rind of 2 oranges (use only the top ‘zest’). Squeeze out the juice from the 2 oranges, add water to give just under 1 1½ cups. Dissolve a 3-oz. package orange-flavored gelatin in this, add the raisins and the liquid from pan. Pour into a mold, allow to set. Turn out, serve with segments of orange.

TO VARY: Harlequin Mold: Add ½ cup chopped nuts and ¼ cup chopped candied cherries to the jellow before putting in the mold.


PRINTED IN CANADA. © Copyright The Hamlyn Publishing Group Ltd. 1972

Crab-Tomato Aspic

Preparation time: 20 min.
Chilling time: 2 to 4 hrs.

Perfect for luncheon main dish, this make-ahead molded salad is a popular type and makes the best use of a package of frozen crabmeat.

For 4 servings you will need:
1 pkg. (6 oz.) snow crab or king crabmeat, thawed
2 pkgs. unflavored gelatin
¼ cup cold water
¾ cup chili sauce
¼ cup tomato juice
1/2 cup sour cream
1 Tbsp. instant minced onion
1 tsp. dried dill weed
1/2 tsp. salt
1 Tbsp. fresh lemon juice
4 hard-cooked eggs, chopped, Tomato mayonnaise dressing (recipe follows)
Lettuce leaves
Avocado slices

Preparation:
1. Add liquid drained from crabmeat to gelatin in measuring cup. Stir in enough water to equal ¼ cup liquid. Let stand 1 to 2 minutes until gelatin is absorbed, then set over hot water to dissolve.
2. In bowl, combine crabmeat with chili sauce, tomato juice, sour cream, onion, dill weed, salt, fresh lemon juice, and chopped eggs.
3. Stir in the softened gelatin. Chill until thick, stir once. Turn into one oiled salad mold, about 3 cups size. Chill until set.
4. While salad chills, prepare the dressing. Unmold salad onto crisp lettuce leaves. Garnish with tomato wedge or sliced avocado, if desired.

Tomato Mayonnaise Dressing:
Combine 1 Tbsp. lemon juice, 1 Tbsp. tomato paste, ½ tsp. salt, 1 tsp. prepared mustard, 2 Tbsp. instant minced onion, and 1 egg in blender container. Turn blender container. Turn blender on; slowly drizzle in 1 cup salad oil. Whirl until thickened, 2 to 3 minutes. Makes 1 ½ cups.


© MCMLXXXV My Great Recipes®. All Rights Reserved. Printed in Holland.

Pineapple-Cucumber Salad – Molded Grape Salad

1 can (20 oz.) crushed pineapple
Water
1 envel. unflavored gelatin
½ cup sugar
1 tsp. salt
Juice of 1 lemon
⅓ cup vinegar
Green food coloring, if desired
½ cup diced cucumber

Drain pineapple; measure juice and set pineapple aside. Add water to juice, if necessary, to make 1 cup liquid.

Mix together gelatin, sugar and salt in a bowl. Heat the 1 cup liquid to boiling; add to gelatin and stir to dissolve gelatin. Add lemon juice to gelatin with vinegar. Add 1 or 2 drops green coloring; stir to blend evenly. Chill, stirring often until slightly thickened. Fold in drained pineapple and cucumber. Pour into a 1-quart mold. Chill until set. Unmold on salad greens. Garnish with stuffed olives, if desired. Serves 6.

MOLDED GRAPE SALAD

1 envel. unflavored gelatin
¼ cup cold water
Few grains salt
1 ½ cups boiling water
1 can (6 oz) grape juice concentrate
1 Tbsp. lemonade concentrate
Grapefruit sections

Soften gelatin in cold water. Add salt and boiling water; stir until gelatin dissolves. Add grape juice and lemonade; pour into individual ring molds. Chill until firm. Unmold on salad greens. Put several grapefruit sections in center of each ring. Makes 6 servings.


Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Institute, Inc., New York

Brown Derby Black Bottom Pie


Knox Gelatine, Inc.; 1963

Gleaming Jewels

Top of stove

This glistening “gelatin-type” dessert is light, tasty and a different approach from the usual Japanese sweets. It sets at room temperature and is entirely unusual in texture from Western style jelled desserts. There is an extra bonus in this creation. Agar agar is seaweed and tasteless by itself. Highly nutritious and has advantage of “holding up” even on a moderately warm day where regular gelatin would melt.

2 long sticks red agar agar (Japanese kanten) this amount equal to ½ ounce agar agar
3 cups water
1 ⅓ cups sugar
dash salt
1 teaspoon lemon juice
1 cup crushed canned pineapple packed in heavy sweet syrup or canned mandarin oranges, juice combined with fruit and measured together.

Wash and squeeze agar agar in a bowl with lots of cold water to remove any sediment. Rinse and remove all water by squeezing agar agar. Some red coloring will be lost in this rinsing process. Place agar agar in sauce pan. Add 3 cups water. Soak 30 minutes. Then cook over medium heat. Stir until agar agar is dissolved. Add sugar and salt. Stir again. Strain through a fine sieve into a 9 inch square pan. Add lemon juice. Stir again. After 15 minutes add fruit. When set, cut into desired shapes.


©Shufunotomo Co., Ltd. Japan 1974

Grape Bavaroise

1 ½ pkts lemon jelly tablets
1 tablespoon lemon juice
hot water
½ lb. white grapes
½ pint milk
6 level teaspoonfuls custard powder
4 level teaspoonfuls sugar
½ pint double cream
black and white grapes for decoration

  1. Place the ½ pkt lemon jelly tablet in a graduated measure, add lemon juice and make up to ½ pint with hot water. When jelly has dissolved leave in a cold place until the consistency of unbeaten egg white. Fold in the skinned and pipped grapes. Turn into a 2-pint ring jelly mould. Leave to set.
  2. Make a custard using milk, custard powder and sugar. Leave to cool, stirring occasionally to prevent a skin forming.
  3. Dissolve the 1 pkt jelly in ½ pint hot water. Leave to set to consistency of egg white.
  4. Whip cream to consistency of cold custard. Fold through custard. Whisk jelly and fold into cream mixture. Spook over set jelly in mould.
  5. Leave until set. Unmould on to a serving dish. Decorate with sugar-frosted grapes.

SUGGESTED MENU

15/Taramasalata SET1
46/Boeuf Bourguignonne, Duchesse Potatoes, Cole Slaw SET 2
65/Grape Bavaroise SET 4

Numbers refer to other Good Housekeeping card


Good Housekeeping Cookery Cards Hot and Cold Desserts. Set 4.


Jambon Persillé (Jellied Ham with Parsley)

ingredients:
2 pounds ham (or whole ham) uncooked
½ to 1 pound veal shank
1 or 2 fee of veal
3 or 6 shallots
1 bay leaf
2 fresh sprigs or 1 teaspoon dried thyme
2 fresh sprigs or 1 teaspoon dried chervil
1 fresh sprig or 1 teaspoon dried tarragon
1 or 2 bottles white Burgundy
½ cup or 1 cup minced parsley
1 or 2 Tablespoons wine vinegar

instructions:

  1. Place ham in a deep kettle. Cover with cold water. Cook over moderate heat for 1 hour to remove the rind.
  2. Place the ham in a large saucepan. Add the veal shank, calf’s foot or feet, shallots and herbs. Pepper. Add the wine. Cook over very low heat until a tablespoon of the liquid dropped on a cold dish jellies; this should take about 20 minutes per pound of meat.
  3. Taste the seasoning, add a little salt if necessary. Remove the ham. Break the meat with a fork, mixing the fact and lean parts.
  4. Alternate layers of parsley and ham in a large bowl.
  5. Before the stock cools completely, add the vinegar. Strain the stock and pour it over the ham. Press down firmly. Refrigerate.
  6. Unmold before serving.

In Bourgogne, this dish is traditional for Easter.
For 4 people, use 2 pounds of ham; for a larger group, the whole ham. If you do not have a large serving bowl, use several small ones.
This dish keeps very well if refrigerated.


© Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Daube Froide/Beef in Aspic (Réunion Island)

ingredients:
2 pounds thinly sliced lean beef (from the rump or round)
¼ pound lean bacon strips
2 onions
2 shallots
2 cloves garlic
1 handful parsley
1 sprig thyme, or ½ teaspoon dried
1 bay leaf
salt, pepper
nutmeg
4 ounces fresh bacon fat
1 Tablespoon flour
2 cups dry white wine
1 calf’s foot
1 teaspoon agar-agar or Japanese Moss
1 cup beef bouillon

instructions:

  1. Flatten the beef slices and season with salt and pepper.
  2. Chop one onion, the shallots, garlic and parsley. Sprinkle in the finely chopped thyme and bay leaf. Add salt, pepper, and grated nutmeg to taste. Mix thoroughly.
  3. On each slice of beef place a slice of bacon and spread some of the herb mixture on it. Pile the seasoned slices into a “tower” and press as flat as possible. End with a slice of beef, then tie the entire pile together with string so it will not fall apart while cooking.
  4. Mince the bacon fat and the remaining onion, sprinkle with flour, and add any remaining herb mixture there may be. Brown lightly in a Dutch oven. Add the wine, the calf’s foot, and the securely-tied beef slices. Cover and cook over low heat for 3 hours.
  5. When done, remove the meat from the pot. Dissolve the agar-agar in the bouillon and add it to the liquid in the Dutch oven.
  6. Place the meat into a mold and strain the liquid over it. Refrigerate. The sauce will jell. Unmold when ready to serve, and garnish with sprigs of parsley.

This dish is ideal for a meal served outdoors. As agar-agar and Japanese Moss are not readily obtainable, plan unflavored gelatine may be substituted, using a little less liquid than the instructions call for, in order to obtain a stiffer gelatine.


© Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING; a division of Illustrated World Encyclopedia, Inc. Printed in Japan.