Salad a la Calvin / Salade a la Calvin

Step 1. white, then leave it in the juice until it is cold. When it is cold

Step 2. take it up and let it drain. Select a round mould and glaze it with

Step 3. the aspic about a half inch in thickness. In the center of the mould

Step 4. make a large rose of truffles with a yellow center, then remove part

Step 5. of the cauliflower, making it in a round shape nearly to fit the

Step 6. mould; put the cauliflower right into the mould. All around the

Step 7. edge of the form raise the asparagus tips that have first been cooked

Step 8. and pickled with the beets so that they become red. Fill with

Step 9. aspic the height of the cauliflower, then pick the rest of the

Step 10. cauliflower in small pieces and put them on top of the cauliflower

Step 11. in the mould and on top of that fill with the aspic. Leave on ice

Step 12. until ready to serve; dip in warm water and turn out on a platter. Garnish with lettuce. Just before serving sprinkle the lettuce with

Step 13. some French dressing. This can also be served with mayonnaise

Step 14. dressing or Aurorian sauce which makes it a complete salad. Salad in Aspic a la Macedoine Salade en Aspic a la Macedoine

Step 15. Select all different kinds of vegetables such as green peppers,

Step 16. red peppers, carrots, capers, peas, white turnips, and beets. Make

Step 17. aspic and glaze a fancy mould with a round bottom. Put at

Step 18. the bottom of the mould a large star of truffle with a yellow center,

Step 19. then all around form a ring with carrots and turnips alternately. M RS. E RI CS SO N H AM MO ND’S C OO K B OO K S I

Step 20. cooked and cut in the shape of a pea. The next row put a beet