How to Make Vegetable Salad — The Victorian Way

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It's the height of summer at Audley End House and Mrs Crocombe is preparing a summer salad of vegetables, with aspic jelly. This 'salad' is based on a homemade mayonnaise, but filled with delicate diced vegetables, surrounded with asparagus and decorated with jewel-like pieces of aspic — a jelly made from meat stock.

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INGREDIENTS
• 2 eggs
• 1 tsp mustard
• 225ml (8oz) neutral oil (e.g. sunflower)
• 2 tbsp white wine vinegar
• 3 sheets of gelatine dissolved in 75ml hot water and set aside
• Small bunch of green asparagus
• Small handful of each of cauliflower, green beans, celery, new potatoes
• Small amounts of capers, olives, gherkins
• Salt and pepper
To Decorate:
• Carrots, nicely sliced
• Cauliflower florets in equal sizes
• Another bunch of green asparagus
• Celeriac (or parsnip)
• Hard boiled quail's eggs (or other small eggs)

METHOD
1. Briefly boil (blanche) your vegetables, taking care not to over-do them.
2. Separate the yolks from your two eggs and put these in a bowl.
3. Stir in a small teaspoon of mustard and a generous pinch of salt.
4. Add the oil a small drop at a time while continually stirring.
5. Add some aspic to help the mayonnaise to set, and mix in.
6. Mix in the vegetables to the mayonnaise mixture.
7. Place a greased mould over ice and fill it with the mixture.
8. Chill in the fridge until set.
9. Decorate the set mayonnaise salad with the remaining vegetables, aspic and quail's eggs.

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CHAPTERS
00:00 Introduction
00:45 For this recipe, you will need...
01:16 Preparing the vegetables
02:09 Mayonnaise
04:52 Adding the vegetables
05:26 Filling the mould
06:40 Decorating with asparagus
07:57 Adding the crown
08:24 Final decorations
09:33 Finished salad

Видео How to Make Vegetable Salad — The Victorian Way канала English Heritage