Soften 1 1/2 teaspoons gelatin in 2 tablespoons cold water, dissolve the gelatin over hot water, and let it cool. Blend in 1 cup mayonnaise and 1/4 cup prepared mustard and beat the mixture until it is smooth. Pour the mixture into small molds and chill it in the refrigerator until it sets. Turn out the mustard mounds onto a chilled platter. Wonderful with cold meats!
This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.
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