Tuna Madrilene Salad
|Canned tuna||7 Ounce, drained and coarsely flaked|
|Plain gelatin||1⁄4 Ounce (1 envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Consomme madrilene||25 Ounce (2 cans, 12 1/2 ounce each)|
|Chopped cucumber||1 Cup (16 tbs)|
|Chopped onion||2 Tablespoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Prepared horse-radish||1 Tablespoon|
Soften gelatin in the cold water.
Heat 1 can of the madrilene to boiling and stir in the gelatin.
Continue stirring until gelatin is dis-solved.
Add second can of madrilene and chill until the consistency of raw egg white.
Combine carefully the tuna, cucumber, salt to taste, and onion, and add to madrilene.
Stir the horseradish into the mayonnaise and combine with the chilled salad.
Refrigerate until firm.
Unmold on a chilled platter and garnish with torn-up crisp greens and tomato wedges.