Buisson of Prawns from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take a cone or pyramid of firm aspic jelly, or cooked rice, or bread, and neatly arrange all over it plainly boiled prawns sticking them into the block by their tails, garnish it between them here ...
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Cooking tools:
- Saucepan
- Stove
- Mould
- Serving platter
Ingredients
- aspic jelly
- bread
- rice
- lemon
- prawns
- parsley
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