Knox Gelatine, Inc.; 1963
Brown Derby Black Bottom Pie
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Knox Gelatine, Inc.; 1963
Category Archives: Gelatine Salads/Molds
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
- 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.
- Make a custard using milk, custard powder and sugar. Leave to cool, stirring occasionally to prevent a skin forming.
- Dissolve the 1 pkt jelly in ½ pint hot water. Leave to set to consistency of egg white.
- Whip cream to consistency of cold custard. Fold through custard. Whisk jelly and fold into cream mixture. Spook over set jelly in mould.
- Leave until set. Unmould on to a serving dish. Decorate with sugar-frosted grapes.
SUGGESTED MENU
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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:
- Place ham in a deep kettle. Cover with cold water. Cook over moderate heat for 1 hour to remove the rind.
- 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.
- Taste the seasoning, add a little salt if necessary. Remove the ham. Break the meat with a fork, mixing the fact and lean parts.
- Alternate layers of parsley and ham in a large bowl.
- Before the stock cools completely, add the vinegar. Strain the stock and pour it over the ham. Press down firmly. Refrigerate.
- 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:
- Flatten the beef slices and season with salt and pepper.
- 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.
- 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.
- 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.
- 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.
- 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.
Jellied Chicken and Peas
To serve 4 you will need
2 ⅔ cups chicken stock
¾ teaspoon salt
1 ¼ tablespoons soy sauce
2 sheets of gelatin
¼ lb. chicken (boneless, cooked in the stock)
a pinch of salt
a pinch of monosodium glutamate
5 tablespoons canned green peas
Season the chicken stock with the salt and soy sauce. Soak the gelatin sheets in water. Cut the chicken into bite-size thin strips and sprinkle with the salt and monosodium glutamate. Heat the chicken stock and add the gelatin sheets over a low heat. Simmer until the gelatin is melted. Add the chicken and half the green peas. Arrange the remaining peas in a circle on the bottom of a wet bowl. Pour a little of the soup slowly over the circle of peas. Allow this small amount to set, then pour in the remaining soup mixture. Refrigerate until it is set. Turn out onto a platter and serve.
Note For those who are tending to the negative type, white wine and fresh ginger juice should be substituted for the peas.
© Shufunotomo Co., Ltd., Japan 1972
Zhele iz rybyi (Fish Jelly)
4 servings
You will need
4 fillets, white meat fish (each about 3 ½ oz.)
1 small bay leaf
8 shrimps
1 bunch of herbs
wine
lemon juice
⅓ teaspoon MSG (monosodium glutamate)(optional)
little caramel
2 thin lemon slices
½ cucumber
½ carrot
green peas
2 tablespoons unflavored gelatine
salt
pepper
Sauce:
1 cup vinegar
horseradish
sugar
MSG (monosodium glutamate)(optional)
wine
Put all the fish together with head, tail and bones, if any, in a pot with bay leaf, shelled shrimps with shell, bunch of herbs and simmer for 20 minutes. Strain.
Remove the fish, shrimps from the stock and drain. Add salt, wine, lemon juice and MSG to the stock with a little caramel.
Cut the lemon slices into 8 pieces. Lightly boil the cucumber and carrot and cut into thin slices.
When the soup has cooked about 180°F., add gelatine and mix well to make 4 cups of stock. Pour about 1/4 of the mixture into a bowl. Place the fish fillets, pour in a little mixture again. Garnish with carrot, lemon slices, cucumber, shrimps, and then pour the remaining mixture over all and refrigerate. When set, serve.
Mix together the grated horseradish, vinegar, sugar, salt, wine and MSG for the sauce.
© Shufunotomo Co., Ltd., Japan 1873
Poulet en Gelée (Jellied Tarragon Chicken)
Preparation time: 1 hour
Cooking time: 1 ¼ hours
To serve: 4-6
You will need
3 lb. chicken, oven ready
salt
1 oz. butter
8 sprigs fresh tarragon
1 tablespoon oil
1 ½ oz. powdered gelatine
1 ½ pints (U.S. 3 ¾ cups) good chicken stock or canned consommé
few drops gravy browning, if necessary
4-5 tablespoons Madeira or port
Dry the chicken, sprinkle inside liberally with salt and insert a nut of butter and 3 sprigs fresh tarragon. Heat the remaining butter and the oil in a flameproof casserole and brown chicken on all sides. This will take about 12-15 minutes. Cover and cook in pre-heated moderate oven (350° F. or Gas Mark 4) for 1 hour. Remove chicken and set aside until absolutely cold.
Sprinkle the powdered gelatine into the stock or consommé and heat until gently dissolved. Add 3 sprigs tarragon, and if necessary a few drops of browning to give the stock a light brown colour. Cover and leave to stand for 15 minutes. Check seasoning, add Madeira or port to taste, then strain jelly through several thicknesses of muslin. Pour ⅛-inch layer of jelly into the serving dish and leave to set. Carve the chicken and arrange the pieces on the jelly. Chill remaining jelly and stir over ice until almost set, but still fluid, then spoon over chicken.
Repeat at intervals as necessary and arrange a decoration of tarragon leaves before the final coating.
Pour remaining jelly into a shallow tin and when set cut into shapes, or chop, to garnish the edge of the dish.
© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd., 1968
Easy Perfection Salad
Place the contents of two 3-ounce packages of lemon-flavored gelatin in an 8½x4½x2½-inch loaf dish. Add 2 cups boiling water and stir to dissolve gelatin. Add 1 tablespoon vinegar and 12 to 15 ice cubes; stir constantly till gelatin begins to thicken (about 3 minutes). Remove any ice cubes that have not melted.
Into the partially set gelatin snip the tops of 6 or 7 small green onions and 1 pimiento. Using scissors cut through the contents of on 1-pound can (cups) sauerkraut. Add sauerkraut to gelatin; stir gently to distribute the vegetables. Chill till set, about 4 hours or overnight. Unmold onto crisp greens on a serving plate. Garnish with ripe olives and crisp carrot curls, if desired.
Serve with Horseradish Mayonnaise: stir 1 teaspoon prepared horseradish into 1 cup mayonnaise or salad dressing; blend thoroughly. Makes 8 to 10 servings.
Shortcut Cooking, © Meredith Corporation, 1969. All Rights Reserved. Printed in the United States of America. First Printing.
Volcano Cocktail and Russian Salad
RUSSIAN SALAD
This is a glamorous, molded salad ideal for serving on cocktail plates as an hours d’oeuvre [sic] or, in the summer, as a light supper for 4 or 6.
1 quart borscht
1 envelope unflavored gelatin
1 cup mayonnaise
4 carrots, diced
1/2 pound cooking string beans, diced
12 cooked asparagus tips, chopped
1 cup diced, cooked potatoes
1 cup cooked baby peas
1 cup diced, cooked tongue
1 cup canned or cooked chopped mushrooms
2 cups chopped shrimp
10 anchovy fillets
Capers
Gherkins
Smoked salmon strips (optional)
Strain borscht, placing beets in large mixing bowl and measuring out 1 cup borscht liquid. Reserve remaining liquid for other use. Dissolve on package gelatin in borscht liquid over low flame until melted. Stir in mayonnaise. Refrigerate, but do not let gel. Combine carrots, string beans, asparagus tips, potatoes, peas, tongue, mushrooms, and shrimp, and mix well. Blend in mayonnaise-gelatin mixture and chill until mixture begins to thicken. Place mixture in deep, round bowl or in salad mold; cover with plastic wrap and chill 4 hours or overnight. Just before seeing remove plastic wrap and place large, round plate on top of bowl; invert to unmold salad.
To serve: Rinse anchovy fillets with water and pat dry with paper towels; arrange fillets lengthwise over salad mound; intersperce with thin strips smoked salmon, if desired. Sprinkle with capers; arrange gherkins around salad mound.
If desired, glaze mount with lemon- or lime-flavored gelatin and garnish with cherry tomato or cauliflowerette placed on top of mound.
Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.
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