Salad Chartreuse of Asparagus a la Ericsson Hammond / Salade de Chartreuse d’Asperge a l’Ericsson Hammond

Step 1. nicest stalks for decoration. Chop the points of the rest of

Step 2. asparagus very fine. Put little individual bird moulds on ice.

Step 3. Glaze the moulds with some aspic, make the bill with a triangular

Step 4. truffle and the eye of the birds from lemon and truffle. Fill the

Step 5. wing with the cream; to one cup of cream, three spoons of gelatine.

Step 6. Glaze again and fill. Peel the tomatoes and slice them, three slices from each tomato. Cut the center out from each slice with

Step 7. a small cutter. Arrange the lettuce leaves in the form of a ring

Step 8. on a platter; place on the lettuce leaves the slices of tomatoes and

Step 9. on each slice put a bird, one after the other, and in between each

Step 10. bird put the stalks of asparagus that have been cut about three

Step 11. inches in length with the point out and the stalk to the center,

Step 12. and in the ring fill with mayonnaise and in the center of that put the heart of the lettuce. Filling. To one cup of chopped asparagus put three spoons M RS. E RI CS SO N H AM MO ND’S C OO K B OO K 61

Step 13. of dissolved Cox’s gelatine, cayenne pepper and salt, and stir on ice

Step 14. until it commences to thicken; add three tablespoons of whipped cream. If the asparagus is not sufficiently green, color the filling

Step 15. with the chopped parsley. This is a beautiful salad and can be served with any kind of cold or hot meat or cheese dish. [If

Step 16. bird moulds are not at hand other small individual moulds can be used in place of them.]

Step 17. Asparagus Salad with Smoked Tongue a la Thelma

Step 18. Salade d’Asperges, Langue fumee a la Thelma

Step 19. Take six thin slices of well-cooked smoked tongue, a bunch of

Step 20. asparagus, two cups of Aurorian sauce, two tomatoes, and one small head of lettuce.