Plymouth Salad

From John Sgammato

This one is my own invention, designed specially for the Twelfthnight Gala.

Ingredients:

Time:

About five hours including waiting, less if you have an able assistant. This requires four different periods of waiting, so you can do other things at the same time.

Equipment:

A tall copper mold - this is a two-story salad

To prepare:

  1. Line a tall fancy mold with aspic and chill until the aspic sets.

  2. Set the chilled mold in a large bowl full of ice to keep the aspic set.

  3. Carefully decorate the bottom of the inverted mold (this will be the top when it is unmolded) and sides of the mold with lobster claws.

  4. Gently pour in some melted aspic and brush it over the lobster.

  5. Chill to set, but do not freeze.

  6. When the decorations are set in place, add a layer of lobster salad, and cover it with a thin layer of the aspic. Let the aspic fill every void.

  7. Make sure the sides of the rest of the mold are coated with aspic and chill again.

  8. Brush the mold with more fresh aspic. While it is still sticky, sprinkle some chopped cranberries around the sides.

  9. Combine the turkey breast, the walnut halves, and the Mayonnaise Collee. Fill the remainder of the mold with this salad, almost to the top.

  10. Sprinkle the top with more chopped cranberries, and then pour a final layer of aspic over the whole and let it settle into every void.

  11. Cover with a damp napkin and chill for four hours.

  12. Unmold onto a clean white napkin on a nice platter. Garnish with chopped walnuts and whole cranberries.
    Unmolding can be a disaster if the salad was ever allowed to freeze to the mold. Richmond saved the day at the '04 Gala with the skillful use of a hairdryer provided by the ever-resourceful Joan Robbins.