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Creamy Luncheon Aspic

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This Creamy Luncheon Aspic is an irresistible inclusion in my lunch fare. This delicious jelly was popular with the French of the mid 20th century. Savor this Creamy Luncheon Aspic as a garnish, as a molded dish or a side course. You'll find it equally tasty in all three versions. Just try and tell me if you like it.
  Unflavored gelatin 1 Tablespoon
  Cold water 1⁄2 Cup (8 tbs)
  Cottage cheese 1 1⁄3 Cup (21.33 tbs)
  Mayonnaise 2 Tablespoon
  Worcestershire 1 Teaspoon
  Red hot sauce 2 Drop
  Salt To Taste

Sprinkle gelatin over cold water in small saucepan.
Place over low heat, stirring constantly until gelatin dissolves.
Remove from heat.
Combine remaining ingredients in blender container, and puree until smooth.
Add to gelatin mixture; mix well.
Pour into small ring mold which has been rinsed in cold water.
Refrigerate to chill.
Unmold and fill center with greens or other unlimited vegetables.

Recipe Summary

Side Dish

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 528 Calories from Fat 277

% Daily Value*

Total Fat 31 g47.6%

Saturated Fat 5.1 g25.5%

Trans Fat 0 g

Cholesterol 51.6 mg17.2%

Sodium 1607.8 mg67%

Total Carbohydrates 12 g4%

Dietary Fiber 0 g0%

Sugars 11.6 g

Protein 48 g97%

Vitamin A 4.6% Vitamin C 1.1%

Calcium 29.2% Iron 4.9%

*Based on a 2000 Calorie diet

Creamy Luncheon Aspic Recipe