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Party Aspic

American.Kitchen's picture
Party Aspic has a electrifying taste. Party Aspic gets its taste from tomatoes mixed with Tabasco sauce and eggs, flavored with vinegar. Party Aspic is inspired by many retardants worldwide.
  Can tomatoes 1 Medium
  Tabasco sauce 1 Dash
  Bay leaf 1 Small
  Worcestershire 1 1⁄2 Tablespoon
  Bouillon/Consomme 1 Can (10 oz)
  Garlic 1⁄2 Clove (2.5 gm), put through garlic press
  Unflavored gelatin 4 Ounce (Half 8 Ounce Box)
  Onion 1⁄3 Medium, scraped
  Cooked vegetables 1 Cup (16 tbs), diced and cooled
  Lemon 1⁄4 , juiced
  Lemon peel slices 3 (Very Thin)
  Diced celery 1⁄4 Cup (4 tbs)
  Red wine vinegar 2 Teaspoon
  Stuffed olives 2 , sliced
  Sugar 1 Tablespoon
  Hard boiled eggs 2 , sliced
  Salt To Taste
  Pepper To Taste

Heat the tomatoes with the bay leaf, consomme, garlic, scraped onion, lemon juice and peel, vinegar, sugar, Tabasco Sauce, and Worcestershire sauce.
Add salt and pepper to taste.
Soak the gelatin in about 1/4 cup cold water until it has softened, and then heat it in a double boiler until melted.
Blend with the hot liquids and cool over ice until the mixture begins to thicken.
Pour into a mold over cold cooked vegetables, such as carrots and beans, celery, and sliced olives.
A layer of olive, carrot, and hard boiled egg slices at the bottom of the mold will make an attractive topping for the aspic when it is turned out amid a wreath of crisp lettuce leaves just before serving for buffet luncheon or supper or, sliced, for the salad course of dinner.

Recipe Summary

Difficulty Level: 
South American

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Party Aspic Recipe