Jellied asparagus

Press, Volume CXII, Issue 33061, 31 October 1972, Page 5

Jellied asparagus

A moulded or jellied salad always looks attractively ap-1; petising and can dramatise |; a buffet or table when we want to impress guests. For ]; a special meal try this ]; Jellied Asparagus. You will need:— I; 1 large tin asparagus ]; 2 sticks celery 11 2 tablespoons lemon ; juice < I 2 medium tomatoes ;; 1| cups cooked cauliflower florets l[ U dessertspoons gelatine Salt and pepper. ' |; Method: Drain liquor I; from asparagus and make I; up to f pint with water. Add I; salt, lemon juice, pepper and part of the chopped celery. Bring to the boil, cool and strain. Add the gelatine which has been softened and dissolved in four tablespoons hot water, mix well. Line a previously wet mould with asparagus spears after they have been dipped in the jelly mixture. Cut up any remaining spears and . arrange in the mould with pieces of cauliflower, chopped celery and sliced tomato. When the jelly mixture has thickened, add I it to the mould. Chill until firm then unmould by dipping quickly in and out of very hot water.