350 g (12 oz) cooked turkey meat, minced
5 tablespoons white sauce
1/2 oz (15 g) aspic jelly crystals
salt
pepper
2/3 cup (150 ml) 1/4 pt double cream, (heavy cream) whipped
Watercress (salad cress) to garnish
5 tablespoons white sauce
1/2 oz (15 g) aspic jelly crystals
salt
pepper
2/3 cup (150 ml) 1/4 pt double cream, (heavy cream) whipped
Watercress (salad cress) to garnish
method
1. Pound the minced turkey until it is very smooth, then mix in the white sauce.
2. Make up the aspic jelly to 150 ml (1/4 pint), using half the water specified on the packet.
3. Add to the turkey mixture with plenty of salt and pepper.
4. Fold in the cream and turn into a wetted ring mould. Chill until set.
5. Turn out of the mould to serve, with the centre filled with watercress.
2. Make up the aspic jelly to 150 ml (1/4 pint), using half the water specified on the packet.
3. Add to the turkey mixture with plenty of salt and pepper.
4. Fold in the cream and turn into a wetted ring mould. Chill until set.
5. Turn out of the mould to serve, with the centre filled with watercress.
serving amount
serves 4 - 6
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