A colourful and unusually decorative centrepiece for a buffet party, Wurstel Sausage in Aspic is fun to make; any small sausage may be used if wurstel (a type of cooked frankfurter) is unobtainable.
1 teaspoon vegetable oil
2 pints Aspic I or II, cooled and on the point of setting
4 oz. canned pimientos, drained and cut into strips
2 stoned black olives, quartered
6 oz. Grtiyere cheese, cut into strips
1 small wurstel sausage, sliced
1 small frankfurter sausage, sliced
2 oz. canned artichoke hearts, drained and quartered
Grease a 2-pint decorative mould with the oil.
Pour 2 fluid ounces of the aspic into the mould and place the mould in a large bowl of iced water. Set aside for 5 to 8 minutes or until the aspic has nearly set.
Leaving the mould in cold water, arrange strips of pimiento in a star shape on the aspic in the bottom of the mould. Spoon over enough aspic to cover the pimiento and set aside for 8 minutes. Arrange the olive quarters between the pimiento strips. Cover the olives with more aspic and set aside for 8 minutes.
Arrange 6 strips of the cheese and the wurstel and frankfurter slices decoratively around the sides of the mould. Spoon in enough of the aspic to half-fill the mould. Place the mould, in the iced water, in the refrigerator and chill for 1 hour.
Remove the mould from the refrigerator and fill it with the remaining aspic. Remove the mould from the iced water. Garnish the top of the mould with the remaining cheese, pimiento strips and artichoke pieces. Return the mould to the refrigerator and leave overnight to set firmly.
Remove the mould from the refrig-erator and dip the bottom quickly into hot water. Run a sharp-edged knife around the edge of the mould to loosen the sides. Place a chilled serving dish, inverted, over the mould and reverse the two, giving a sharp shake. The aspic should slide out easily. Serve immediately.
A delicious, easy-to-make dish, Wurtem-burg Pork Salad makes an excellent lunch or supper served with rye bread and chilled rose wine.
½ lb. cold cooked pork, cut into cubes
4 potatoes, cooked and cubed
1 green pepper, white pith removed, seeded and chopped
1 red pepper, white pith removed, seeded and chopped
1 large dill pickle, chopped
4 oz. French beans, cooked and chopped
6 fl. oz. Thousand Island
6 large lettuce leaves, washed and shaken dry
2 teaspoon caraway seeds
1 teaspoon paprika
In a large mixing bowl, combine the pork, potatoes, peppers, pickle and French beans. Spoon over the thousand island dressing and, using two large spoons, toss well to coat the ingredients.
Arrange the lettuce leaves on a large serving platter. Spoon the salad over them and garnish with the caraway seeds and paprika.
Chill the salad in the refrigerator for 30 minutes before serving.