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Ham And Chicken Aspic

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  Canned chicken consomme 31 1⁄2 Ounce (3 cans, 10 1/2 ounce each)
  Water 1 Cup (16 tbs)
  Onion 1 , sliced
  Celery stalks 2 , sliced
  Unflavored gelatin 2 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Hard cooked eggs 2 , sliced
  Stuffed green olives 2 , sliced
  Cooked chicken breasts 4 , boned and skinned
  Diced cooked ham 1 1⁄2 Cup (24 tbs)
  Hard cooked egg 1 , diced
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Finely chopped green onions 1⁄4 Cup (4 tbs)
  Finely chopped pimiento 2 Tablespoon

Heat chicken consomme with water and add onion and celery.
Cover and simmer 10 minutes.
Soften gelatin in 1/2 cup cold water and stir into hot consomme to dissolve.
Cool until aspic begins to thicken.
Coat an ice cold mold with aspic and chill.
Decorate bottom of mold with egg and olive slices first dipped in aspic; place them in a design on sides and bottom of mold.
Add another layer of aspic and chill.
Line mold with thinly sliced chicken breasts; spoon over more aspic and chill.
In a bowl, combine ham, egg, celery, green onions and pimiento with remaining aspic and fill the mold.
Chill until firm.
Serve with 1/2 cup mayonnaise combined with 1/2 cup sour cream and chopped chives.

Recipe Summary

Side Dish

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Ham And Chicken Aspic Recipe