You are here

Creamy Luncheon Aspic

admin's picture
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.
Ingredients
  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
Directions

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

Cuisine: 
French
Course: 
Side Dish

Rate It

Your rating: None
3.92647
Average: 3.9 (17 votes)