Aspic Jelly Salad Recipe

Instructions

1. Soak one-half box of gelatine in one- half cup of cold water for one hour.
2. Add to two and one-half cups of boiling water three teaspoons of beef bouillon, a pinch of salt, a dash of tabasco, a teaspoon of onion juice and one-half teaspoon of Worcestershire.
3. Add the gelatine, strain the mixture and cool.
4. When half cooled, add a small can of pate de foie gras, one slice of tongue, five olives and two teaspoons of pecan nuts.
5. Pour into a mold and chill on ice four hours.
6. Serve on lettuce leaves with mayonnaise dressing and capers.
7. This made with canned salmon, instead of foie gras, is delicious.