1 cp hot lamb broth
3 egg yolks, slightly beaten
1/4 tsp paprika
1 tbsp cold water
2/3 cp evaporated milk
1 cp cooked finely ground lamb
1 tbsp gelatin
1 - Combine egg yolks, salt, and paprika.
2 - Add lamb broth slowly, stirring constantly.
3 - Cook over hot water until mixture thickens.
4 - Add gelatin which has been softened in cold water.
5 - Stir until dissolved.
6 - Add lamb.
7 - Season highly with salt and cayenne.
8 - Chioll until mixture thickens.
9 - Fold in stiffly whipped milk.
10 - Pour into ring mold.
11 - Chill until firm.
12 - Unmold.
13 - Fill center with shredded carrots and cabbage which have been marinated
30 minutes in French dressing.
14 - Serve on large chop plate or platter.
15 Garnish with mounds of shredded carrots and cabbage.
6 servings \