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Fish Aspic

Ingredients
  Unflavored gelatin 1 Tablespoon
  Chablis/Other dry white wine 3⁄4 Cup (12 tbs)
  Bouillon granules 1⁄2 Teaspoon
Directions

Sprinkle gelatin over wine in a small saucepan, and let stand 1 minute.
Add bouillon granules to saucepan; cook over low heat, stirring until gelatin and bouillon granules dissolve.
Remove from heat; use when mixture is just cooled and syrupy (just before mixture begins to set).

Recipe Summary

Cuisine: 
American
Servings: 
3

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3.81389
Average: 3.8 (18 votes)