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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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Creamy Luncheon Aspic Recipe