|Unflavored gelatin||1 1⁄2 Tablespoon|
|Chicken stock||1⁄2 Cup (8 tbs), cold|
|Hot chicken stock||1 1⁄2 Cup (24 tbs)|
|Unflavored gelatin||2 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Mayonnaise||1 1⁄2 Cup (24 tbs)|
|Dijon style mustard||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Chives||2 Tablespoon, chopped|
|Cooked shrimp||1⁄2 Cup (8 tbs), diced|
|Cooked lobster||1⁄2 Cup (8 tbs), diced|
|Cooked crabmeat||1 Cup (16 tbs), boned and flaked|
|Hard cooked egg slices||4 (For Garnish)|
|Black olives||1⁄4 Cup (4 tbs) (For Garnish)|
|Cucumber slices||4 (For Garnish)|
Soften gelatin in cold chicken stock.
Dissolve in hot chicken stock.
Chill until stock begins to thicken.
Coat a mold with the chicken aspic.
Decorate bottom of mold with egg slices, black olives and cucumber slices in an attractive design; spoon aspic on top and chill.
Soften gelatin in cold water and dissolve over hot water.
Stir into mayonnaise and add mustard, Worcestershire sauce, tarragon, chervil and chives.
Combine with shrimp, lobster and crab meat.
Fill mold with this seafood combination and chill until firm.
Unmold and serve with Green Goddess dressing.
Serving size: Complete recipe
Calories 3596 Calories from Fat 2719
% Daily Value*
Total Fat 304 g468.2%
Saturated Fat 33.4 g167.1%
Trans Fat 0 g
Cholesterol 1526.4 mg508.8%
Sodium 6269.3 mg261.2%
Total Carbohydrates 32 g10.7%
Dietary Fiber 1.3 g5.4%
Sugars 12.6 g
Protein 166 g332.3%
Vitamin A 63.3% Vitamin C 74.3%
Calcium 47.9% Iron 66.4%
*Based on a 2000 Calorie diet