Category Archives: Gelatine Salads/Molds

Poulet en Gelée (Jellied Tarragon Chicken)

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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

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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

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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.

Blueberry Cream Cheese Salad

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Preparation time: 10 to 20 min.
First chilling time: 35 min.
Second chilling time: 2 to 4 hrs or overnight

You can prepare this salad in individual molds or one 4-cup
fancy mold. One layer is blueberries in gelatin, and the second is a creamy cheese mixture that takes the place of a dressing. unmold the salad on a bed of crisp greens and top with toasted pecans for a beautiful presentation.

For 1 mold, 4 to 6 servings, you will need:

1 can (about 15 oz.) blueberries
1 pkg. (3 oz.) black raspberry flavored gelatin
1 cup boiling water
1 Tbsp. fresh lemon juice
2 pkgs. (3 oz. each) cream cheese
1/2 cup sour cream
Crisp lettuce leaves
1/2 cup chopped toasted pecans
3 or 4 pecan halves, for garnish

Preparation:

1. Drain blueberries and measure juice. You should have 1 cup. If not, add water to equal that amount. Set aside.

2. Dissolve the gelatin in the boiling water. Add the lemon juice. Place bowl over ice and stir until gelatin is cool. Add blueberry juice and stir until the mixture has slightly thickened. Add blueberries.

3. Pour into 4 oiled individual salad molds, about 6-ounce size or 6 molds, about 4-ounce size, or pour into a 4-cup salad mold. Chill until set, about 35 min.

4. Whip cream cheese and sour cream. Spread over salad that has set in the mold. Chill 2 to 4 hrs. or overnight until ready to serve.

5. Unmold onto lettuce-lined salad plate or plates. Sprinkle with toasted pecans.

Good served with: Poultry or ham, along with a traditional holiday meal; or serve from large mold for a buffet.

Tips: For a firmer salad, reduce the amount of boiling water to 3/4 cup.

© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Cottage Cheese and Kidney Bean Salad

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©1963 Knox Gelatine, Inc. Johnstown, New York, Printed in U.S.A.

Pineapple Mint Freeze

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1 20-ounce can crushed pineapple (juice pack)
1 envelope unflavored gelatin
1/2 cup mint-flavored apple jelly
Dash salt
1 cup whipping cream
Lettuce

Drain pineapple, reserving juice. In saucepan soften gelatin in reserved juice. Add jelly and salt; heat and stir till gelatin is dissolved and jelly melted. If needed, beat to blend jelly. Stir in pineapple. Chill till mixture is partially set.

Whip cream just to soft peaks; fold into partially thickened gelatin mixture. Tint with few drops green food coloring, if desired. Spoon into 8x4x2-inch loaf dish. Cover and freeze till firm. Let stand at room temperature 15 minutes before serving. Unmold; slice and place on lettuce-lined salad plates. Garnish with fresh mint, if desired. Makes 8 servings.

FROZEN STRAWBERRY-BANANA SALADS

1 21-ounce can strawberry pie filling
1 pint vanilla ice cream, softened
1 tablespoon lemon juice
3 medium bananas, chopped
1/4 cup coarsely chopped toasted almonds
Lettuce

Stir together pie filling, softened ice cream, and lemon juice. Stir in bananas and nuts. Turn mixture into 8 individual molds. Cover and freeze until firm. to serve, let stand at room temperature 10 minutes. Unmold onto lettuce-lined plates. Makes 8 servings.

© Meredith Corporation, MCMLXXX. All Rights Reserved. Printed in U.S.A.

Tangy Tomato Aspic

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1 1/4 cups boiling water
1 package (3 ounces) lemon-flavored gelatin
1 can (8 ounces) tomato sauce
1 1/2 tablespoon vinegar
1/2 teaspoon salt
1/2 teaspoon onion juice
1/8 teaspoon red pepper sauce
Dash cloves
2 cups diced celery
Mayonnaise or salad dressing

Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved. Stir in tomato sauce, vinegar and seasonings. Chill until slightly thickened but not set.

Stir in celery. Pour into 4-cup ring mold. Chill until firm. Just before serving, fill center of unmolded aspic ring with your favorite seafood salad. Serve with mayonnaise. 6 servings.

Gourmet Aspic: Omit celery and double amounts of aspic ingredients; chill until slightly thickened.

Draing 1 can (14 ounces) cut asparagus spears and 1 can (7 ounces) artichoke hearts; arrange vegetables in 6-cup ring mold. Pour thickened aspic over vegetables; chill until firm. Serve with Creamy Onion Dressing (below). 10 servings.

Cream Onion Dressing: Mix 1 cup mayonnaise or salad dressing, 1/2 cup dairy sour cream and 2 tablespoons finely chopped green onion. Cover; refrigerate at least 4 hours. About 1 1/4 cups.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.