A tangy mould, Mustard Mould with Prawns or Shrimps and Fruit makes a refreshing first course, or a decorative centrepiece for a cold buffet. Any fresh vegetables or fruit may be used – for example, chopped celery, diced peaches, shredded green and red peppers, etc.
2 tablespoons prepared French mustard
5 teaspoon salt
½ teaspoon black pepper
J oz. gelatine dissolved in 1 tablespoons warm tarragon vinegar 10 fl. oz. double cream , whipped until thick but not stiff
8 fl. oz. bechamel sauce, cold
1 teaspoon vegetable oil
6 black olives, stoned and sliced
4 small hard-boiled eggs, sliced
2 medium-sized firm tomatoes, chopped
2 small shallots, very thinly sliced
8 oz. prawns or shrimps, shelled
1 large red eating apple, cored and diced
4 oz. canned pineapple rings, drained and chopped
2 teaspoons finely chopped fresh sage leaves or
1 teaspoon dried sage
½ teaspoon black pepper
2 tablespoons lemon juice
In a medium-sized mixing bowl, beat the mustard, salt, pepper, the gelatine mixture, cream and bechamel sauce together with a wooden spoon until the mixture is smooth and evenly coloured.
Place the bowl in the refrigerator to chill for 45 minutes, or until the mixture is just beginning to set.
Remove the mixture from the refrigerator and beat it with a wire whisk or rotary beater for 3 to 5 minutes, or until it is completely smooth. Set aside.
With the vegetable oil, grease a 1-pint ring mould. Lay the olive slices, side by side, on the bottom of the mould and spoon over half the mustard and cream mixture. Return the mould to the refrigerator for 30 minutes, or until the mixture is beginning to set.
Remove the mould from the refrigerator. Lay the hard-boiled egg slices, side by side, over the nearly set mixture and spoon over the remaining mustard and cream mixture, smoothing it down with the back of a spoon.
Place the mould in the refrigerator to chill for 2 hours, or until the mixture has set completely.
Meanwhile, prepare the filling. Place the tomatoes, shallots, prawns or shrimps, apple, pineapple and sage in a medium- sized mixing bowl. Sprinkle over the pepper and lemon juice. Using two large spoons, toss the ingredients well. Set aside.
Remove the mould from the refrigerator. Run a sharp knife around the edge of the mould to loosen the sides. Quickly dip the bottom of the mould in boiling water. Hold a serving plate, inverted, over the mould and reverse the two, giving the mould a sharp shake – it should slide out easily.
Pile the fruit and shellfish mixture in the centre of the ring, arranging any extra filling around the sides of the mould.
Chill the mould in the refrigerator for 30 minutes before serving.