Macedoine of Vegetable Salad

Ingredients

• 1 cup Cooked carrots, diced
• 1 cup Cooked turnips, diced
• 1 cup String beans, cut small
• 1 cup Green peas
• 1/2 cup Cooked beets, cut small
• 1 cup French dressing
• 2 tablespoons Chopped gherkins
• 1 cup Jelly mayonnaise
• 1/4 cup Sliced gherkins (Quantity estimated (not specified in original recipe))
• 1/2 cup String beans or asparagus tips
• 1 medium Potato, cooked and sliced (Quantity estimated (not specified in original recipe))
• 1 medium Beet, cooked and sliced (Quantity estimated (not specified in original recipe))
• 1 pint Light-green aspic
• 1 cup Chicken stock (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Color paste (Quantity estimated (not specified in original recipe))

Instructions

1. 1Combine cooked carrots and turnips (both diced), string beans (cut small), green peas, and cooked beets (cut small) in a bowl.
2. 2Dress the vegetables with French dressing. Add chopped gherkins and drain.
3. 3Mix the dressed vegetables with enough jelly mayonnaise to hold them together.
4. 4Arrange the salad in a dome shape and cover with more jelly mayonnaise. Place a row of sliced gherkins near the top, and fill in the space to the top with string beans or asparagus tips. Surround the base with alternate rounds of beet and potato, overlapping one another. Decorate the space above with slices of potato and beet cut in diamonds, and surround the base with light-green aspic cut in diamonds.
5. 5Use chicken stock and tint with color paste to prepare the aspic.