If I am ever asked if there is anything I don’t eat, I usually say, “I’m a bit weird about mushrooms, aubergines and shellfish but everything else is fine”.  If I’d been around in the 1930s and 1940s I would have defintely added “and vegetables set in aspic”.

This is just a thing they “did” back then and it’s not a thing we tend to “do” now.  And there is probably a reason for that… 

Anyhow, this is how Joan’s Veal Mousse turned out. 


Did I eat it all?  No. 

Shall we draw a veil over it?  Yes.

Crawford in a veiled hatIf you make this, I would suggest that to unmould it once set, you have a bowl of hot water to dip the container into to loosen it a bit, then gently run a knife around the edge of the container trying not to disturb the olives too much.

I used ground veal that I had left over from Joan’s Meat Loaf which I fried up in a pan before mixing it up with the other ingredients.

It actually tasted nice (the veal was very tasty), it’s just the texture I can’t get to grips with… 

Recipe is to be found in the Cooking With Joan Crawford cookbook.  Do let me know if you try it!

Monthly movie star menus direct to your inbox

You have Successfully Subscribed!