Parisienne Vegetable Aspic
|Canned peas||8 Ounce (1 Can)|
|Canned carrots||8 Ounce, diced (1 Can)|
|Canned green beans||8 Ounce, cut in half (1 Can)|
|Canned pickled beets||8 Ounce (1 Can, Small Sized)|
|Unflavored gelatin||1 1⁄2 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Mayonnaise||1 1⁄2 Cup (24 tbs)|
|Cold chicken stock||1⁄2 Cup (8 tbs)|
|Hot chicken stock||2 Cup (32 tbs)|
Soften gelatin in cold water, dissolve over hot water; stir into mayonnaise.
Combine vegetables and mayonnaise.
Soften second 1 1/2 tablespoons of gelatin in cold chicken stock and dissolve in hot chicken stock.
Cool until aspic thickens.
Coat individual molds with chicken aspic and chill in refrigerator.
Fill with vegetable mixture and chill.
Spoon out a top layer of chicken aspic over the vegetables and chill in refrigerator until firm.