Slaw with Mustard Mold Recipe
Ingredients
| Unflavored gelatin | 1 (Mold:) | |
| Cold water | 1/4 Cup (16 tbs) (Mold:) | |
| Sugar | 3/4 Cup (16 tbs) (Mold:) | |
| Dry mustard | 3 Tablespoon (Mold:) | |
| Salt | 3/4 Teaspoon (Mold:) | |
| Wine vinegar | 1 Cup (16 tbs) (Mold:) | |
| Eggs | 1 Small, slightly beaten (Mold:) | |
| Heavy cream | 1/2 Cup (16 tbs) (Mold:) | |
| Cabbage | 6 Cup (16 tbs), shredded (Slaw:) | |
| Salted peanuts | 1/2 Cup (16 tbs), chopped (Slaw:) | |
| Pimiento | 1/4 Cup (16 tbs), diced (Slaw:) | |
| French dressing | 3/4 Cup (16 tbs) (Slaw:) |
Directions
GETTING READY
1) Soften gelatin in water.
MAKING
2) In a mixing bowl, mix sugar, mustard and salt over a double boiler.
3) Add vinegar and eggs. Cook until thickened.
4) Remove the mixture from heat and add gelatin. Mix until dissolved.
5) Now, chill the mixture until it thickens.
6) Whip some cream and add to the mixture.
7) Take a one quart mold with cold water and transfer the mixture into it.
8) Chill the mixture until firm.
9) While the mixture chills, make the slaw by combining cabbage, peanuts, pimiento and dressing. Light the ingredients lightly.
SERVING
10) Unmold the gelatin mixture on cabbage slaw and serve.
1) Soften gelatin in water.
MAKING
2) In a mixing bowl, mix sugar, mustard and salt over a double boiler.
3) Add vinegar and eggs. Cook until thickened.
4) Remove the mixture from heat and add gelatin. Mix until dissolved.
5) Now, chill the mixture until it thickens.
6) Whip some cream and add to the mixture.
7) Take a one quart mold with cold water and transfer the mixture into it.
8) Chill the mixture until firm.
9) While the mixture chills, make the slaw by combining cabbage, peanuts, pimiento and dressing. Light the ingredients lightly.
SERVING
10) Unmold the gelatin mixture on cabbage slaw and serve.
Chef
