Curry Ring With Cold Lamb Salad
|Unflavored gelatin||1 1⁄2 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chicken consomme||2 Cup (32 tbs)|
|Curry powder||1 Tablespoon|
|Mayonnaise||1 Cup (16 tbs)|
|Green onions||2 Tablespoon, finely chopped|
|Celery||1 Cup (16 tbs), finely sliced|
|Pimiento||1 Tablespoon, finely chopped|
|Hard cooked eggs||3 , chopped|
|Stuffed green olives||1⁄3 Cup (5.33 tbs), sliced|
|Cooked lean lamb||3 Cup (48 tbs), cut in small cubes|
|Cooked potatoes||2 Cup (32 tbs), peeled and diced|
|Green onions||4 Tablespoon, chopped|
|Tart french dressing||1⁄2 Cup (8 tbs)|
Soften gelatin in wine.
Heat 1 cup chicken consomme with curry powder and add gelatin.
Stir until dissolved.
Add remaining cup chicken consomme and chill until aspic thickens.
Fold in mayonnaise.
Stir in green onions, celery, pimiento, salt, eggs and olives.
Pour into ring mold and chill until firm.
Unmold on a bed of greens and fill the center with the following lamb salad: In a bowl, combine lamb, potatoes, onions, salt and pepper.
Toss salad with a good tart french dressing, using about 3 or 4 tbsp of dressing.