6 Hard Boiled Eggs
15 oz Red Salmon
4 Gherkins
1 tblspn Gelatine
1 cup Hot Water
Salt & Pepper to taste
1 cup Dry White Wine
1/2 cup White Vinegar
1/2 cup Lemon Juice
Method: Dissolve gelatine in hot water, stir in wine[,] vinegar and lemon juice. Arrange sliced boiled eggs, 2 of the gherkins in the bottom of mould. Pour over a little gelatine mix. Refrigerate until set. Drain salmon, remove bones and skin, mash lightly with fork. Chop eggs & gherkin & mix with salmon. Season remaining gelatine mix with salt & pepper & combine with salmon mix. Pour into mould and refrigerate until set.
Source: contributed by K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.13.
