FOR FRIDAY’S DINNER
SALMON CREAM IN ASPIC. Skin some firm red tomatoes and cut into slices, not took thick. Dip each slice into aspic jelly and line a very cold round mould. (This prevents tomato from slipping from the sides.) Sprinkle with salt and pepper and allow to stand in ice chest while salmon is being prepared. Remove bones and skin from a large tin of salmon, put it through a sieve, add | cup good mayonnaise, lemon rind, and a little juice, 1 cup half-set aspic, whipped to a froth with rotary egg-whisk, pepper and salt to taste, and, if liked, 1 tablespoon whipped cream. Fill prepared mould and allow to become firm. Turn out and serve with any well-flavoured dressing.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19401119.2.83.4
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Wairarapa Times-Age, 19 November 1940, Page 8
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121FOR FRIDAY’S DINNER Wairarapa Times-Age, 19 November 1940, Page 8
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