Molded Corned Beef Recipe by Ruth Paget
Serves 4
Ingredients:
-1 (1-ounce) envelope flavored gelatin
-2 cups beef bouillon
-1 peeled and sliced onion
-slices of 2 hard-boiled eggs
-2 cups minced and cooked canned beef
-1 cup cooked peas
-3/4 cup chopped celery
-1/4 cup chopped parsley
-1 tablespoon horseradish
Steps:
1-Soften gelatin in ¼ cup of the beef bouillon. Heat the remaining bouillon to boiling. Add softened gelatin and stir until dissolved.
2-Pour a thin layer of gelatin into a loaf pan. Chill until almost set.
3-Arrange onions and egg slices in a decorative pattern on top of the gelatin in the loaf pan.
4-Chill remaining gelatin mixture until slightly thickened in a separate pan. Mix gelatin with corned beef, peas, celery, parsley, and horseradish. Place this mixture on top of the gelatin layer in the loaf pan.
5-Chill gelatin until firm in loaf pan. Unmold on a platter. Serve with mustard-mayonnaise spooned into endive leaves.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
