Jellied Herring
- Cold cooked and boned herring
- Thin Slices preserved cucumbers
- Sliced tomatoes
- Sliced hard-cooked eggs
- 2 envelopes plain gelatine
- 1 quart white wine
- Mayonnaise
- Lettuce
- Capers
Place the herring in a marinade of vinegar, fish bouillon or hot water, sugar, salt, white pepper and sliced raw onions, and let stand until ready to use. Prepared an aspic by sprinkling the gelatine over 1/4 cup cold water, then dissolving over boiling water, and adding to the wine. Arrange a decorative layer of sliced eggs, tomatoes and capers in a wet mold, and pour a little of the jelly over it carefully so that the layer is completely covered. Let it jelly, then place a layer of herring and cucumber arrange by combining a slice of herring with each two slices of cucumber. Pour remainder of jelly over the mixture. Make the top layer of sliced tomatoes and eggs, like the first layer. Cover with jelly. Chill until set. Remove from mold onto a platter and surround with lettuce. Garnish with piped mayonnaise.
Submitted by May 23, 2009
15 min
30 min
45 min