Vegetable Mold Recipe
Ingredients
| 75 g/3 oz cooked beetroot | ||
| 75 g/3 oz cucumber, peeled | ||
| 75 g/3 oz cooked potatoes | ||
| Celery stick | 1 | |
| Onions spring | 2 | |
| Tomatoes | 2 | |
| Gelatine | 1 1/2 Teaspoon | |
| 300 ml/1 pint chicken stock | ||
| Slices of cucumber | ||
| Radish roses | ||
| Cream | 1 Carton (1l), soured (For the sauce:) | |
| Mixed herbs | 1 Tablespoon, chopped (For the sauce:) | |
| Garlic | 1 Clove (5gm), crushed (For the sauce:) | |
Directions
1. Dice the beetroot, cucumber and potatoes.
2. Slice the celery and spring onions.
3. Peel and chop the tomatoes.
4. Arrange the vegetables in layers, beginning with the beetroot, in a 600 ml/1 pint mould.
5. Dissolve the gelatine in the hot stock over a saucepan of hot water then carefully pour it over the vegetables in the mould.
6. Leave in a cool place until set. Turn out and garnish with slices of cucumber and radish roses.
7. To make the sauce, mix the soured cream, herbs and garlic together. Season and serve with the mould.
2. Slice the celery and spring onions.
3. Peel and chop the tomatoes.
4. Arrange the vegetables in layers, beginning with the beetroot, in a 600 ml/1 pint mould.
5. Dissolve the gelatine in the hot stock over a saucepan of hot water then carefully pour it over the vegetables in the mould.
6. Leave in a cool place until set. Turn out and garnish with slices of cucumber and radish roses.
7. To make the sauce, mix the soured cream, herbs and garlic together. Season and serve with the mould.
Chef
