Prawns à la Princesse de Galles from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Line the nest mould with aspic jelly about one eighth of an inch thick, cut out by means of a plain round cutter the purée of shrimps prepared as below in rounds about the size of a shilling...
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Cooking tools:
- Nest mould
- Cookie cutter
Ingredients
- liquid aspic jelly
- aspic jelly
- shrimps
- hot water
- cucumber
- french gherkin
- mayonnaise
- bechamel sauce
- boned anchovies
- fish
- prawns
- cayenne pepper
- marshall’s liquid carmine
- tarragon vinegar
- salad oil
- parsley
- chervil
- tarragon
- cooked lobster
- mayonnaise sauce
- pips
- tomatoes
- olives
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