Turkey and Grape Aspic
|Turkey meat||1 1⁄2 Pound|
|Clear well flavored turkey stock||1 1⁄2 Pint|
|White wine||4 Tablespoon|
|Grapes/1/2 pound and 1 tin of mandarin oranges||1 Pound|
|Lemon||1⁄2 , juiced|
|Tarragon leaves||1 Tablespoon|
1) To make aspic: in 1/2 pint turkey stock, melt gelatine.
2) When melted, add 4 tablespoons white wine, and 1 pint more of stock.
3) Keep aside to cool thoroughly.
4) Meanwhile, dip white grapes into boiling water for 10 seconds, then into cold.
5) Remove skins and pips and put in bowl with a little lemon juice to prevent browning.
6) Cut turkey meat into neat small slices and cubes.
7) In a round mould, pour a layer of aspic.
8) Arrange a decorative pattern of grapes with tarragon leaves and leave in refrigerator to set.
9) Pour over another layer of aspic.
10) Now put in a layer of turkey and repeat.
11) Continue making layers of grapes, meat and aspic until all is used, allowing enough aspic to cover top completely.
12) Put the mould in refrigerator and leave until set.
13) Then dip in bowl of hot water to loosen jelly .
14) In a salad-lined plate, turn out the jelly and turkey.
15) Served as a good buffet dish or ladies' summer luncheon dish.
Tinned mandarin oranges can be added or used in place of grapes.