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M. J. Delaney cookbook, 1933
Page 133
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1 cup mayonnaise Dissolve gelatine in hot tomato juice. Mix cream cheese with mayonnaise and add to cooked tomato gelatin. Mix well and place in well oiled ring mold. Chill in refrigerator until firm. When ready to serve unmold and fill center of ring with Chef Salad 1/2 small head lettuce broken in pieces 1/2 bunch watercress 1/4 cucumber, sliced thin 10 radishes, 1/4 cupful diced celery 2 chopped hard boiled eggs Few sprigs chicory 1 doz. rolled anchovy filets Few strips of thinly sliced
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1 cup mayonnaise Dissolve gelatine in hot tomato juice. Mix cream cheese with mayonnaise and add to cooked tomato gelatin. Mix well and place in well oiled ring mold. Chill in refrigerator until firm. When ready to serve unmold and fill center of ring with Chef Salad 1/2 small head lettuce broken in pieces 1/2 bunch watercress 1/4 cucumber, sliced thin 10 radishes, 1/4 cupful diced celery 2 chopped hard boiled eggs Few sprigs chicory 1 doz. rolled anchovy filets Few strips of thinly sliced
Szathmary Culinary Manuscripts and Cookbooks
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