MAKING 1) In a medium bowl, add in the gelatin. Pour boiling water into the bowl and mix till it is dissolved completely. 2) Add in vinegar, salt and a few drops of green colour. Stir to mix. 3) Place the pan over a bowl of ice. Allow it to set for 35 minutes... - 45.1285

Coarsely chop 2 cucumbers and simmer, covered, with water and salt about 20 minutes until mushy; drain liquid into gelatin, set over low heat, and heat and stir until dissolved. Press cooked cucumbers through a fine sieve, then mix into gelatin along with... - 36.5525

GETTING READY 1) Drain out pineapple and reserve the liquid. MAKING 2) In a medium bowl, add boiling water and sprinkle gelatine over it. Stir to dissolve. 3) Add reserved pineapple liquid, vinegar and salt. 4) Keep in a bowl of ice for 35 minutes and stir... - 48.5684

MAKING 1) Place the gelatin in cold water, then stir in hot water to dissolve. 2) Blend in sugar, lemon juice, and salt. 3) In the bottom of a 5-cup ring mold, add 1/4 cup mixture and refrigerate until just set. 4) Refrigerate rest of the mixture until... - 43.5442

Place the salmon on a rack and carefully spoon a thin layer of cool aspic over it. Pour a thin layer of aspic onto a serving platter and put it into the refrigerator to chill. When the aspic has set, lift the salmon trout onto it. Garnish the edges of the... - 35.2192

GETTING READY 1) Keep 8-cup mold or bowl in refrigerator. MAKING 2) In a large saucepan boil 2 cups water. Add salt and shrimp and boil for 5 minutes. 3) Drain out from water and cool slightly. 4) Shell and devein shrimp, halve along the veins and add 1... - 43.7727

GETTING READY 1) Set a moderately low oven ready at, 325°F, Gas Mark 3. 2) Wash the trout fish. 3) Clean its cavities and rub salt on it. 4) Rinse it well. MAKING 5) Now, curl up the fish and keep it in a deep bottomed ovenproof dish. 6) Pour the court... - 45.6828

1. Set a 1 1/2-quart mold in the refrigerator until the aspic mixture is ready. Then rub the mold with cooking oil. 2. Soak the gelatin in the cold water, then stir it into the boiling chicken stock or bouillon. Season with salt and cayenne and add... - 33.1587

In saucepan, sprinkle 1 envelope gelatine on milk to soften. Place over low heat, stirring until gelatine is dissolved. Remove from heat; stir in cheese, cucumber, and onion. In bottom of loaf pan (9x5x3 inches), spoon in half of cheese mixture. Chill until... - 36.1033

1. Dissolve the aspic jelly powder in a little lukewarm water. Place a charlotte or similar mould in the freezer for a few minutes. 2. Immerse the tomatoes in boiling water for 10 seconds to peel them, then slice and remove the seeds. Peel the cucumber,... - 33.8969

MAKING 1) In a saucepan, add water, lemon juice, salt, peppercorns, and bay leaves and allow to boil. 2) Add in the fish and lower heat. 3) Allow to simmer, uncovered, for 4 to 5 minutes or till the fish flakes easily. 4) Gently remove the fish and cool... - 44.355

MAKING 1. Follow package directions while making the shrimp, drain and cool. Spoon out several even-sized shrimps, reserve them for final decoration. Cut the remaining shrimps into ½ inch pieces, and add them to the medium-sized bowl. 2. Halve the cucumber... - 42.9027

MAKING 1) Take a saucepan and empty 1 envelope of gelatin in it. Pour milk to soften it. 2) Cook over low heat until gelatin completely dissolves. 3) Remove from heat and stir in cucumber, cheese and onion. 4) Take a pan (9x5x3 inches) and spoon in half of... - 45.2065

GETTING READY 1) In a saucepan, heat together gelatine and stock, stirring frequently until the gelatine dissolves. 2) Take the saucepan off the heat and allow it to cool to lukewarm. MAKING 3) Mix in milk, lemon juice, rind, and salt and pepper, in the... - 44.3731

Sprinkle gelatin over tomato juice and tomato and green chile cocktail in a nonaluminum saucepan,- let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Chill until the consistency of unbeaten egg whitre. Add tomato, cucumber, and celery... - 36.6764

GETTING READY 1) In a saucepan, soak the gelatine in 1/4 cup of tomato juice until soften. 2) Stir in 1/4 cup more of tomato juice. 3) Simmer the tomato mixture and stir for 4 minutes until gelatine dissolves. MAKING 4) Mix in the remaining tomato juice and... - 38.9052

1 Put the short grain rice and fish stock in a pan, bring to a boil and simmer for 10 minutes. 2 Add the egg yolk, flaked cod, shrimp, nutmeg and salt and pepper and blend well. 3 Put the chicken stock, or water and bouillon cube, in a pan and bring to a... - 31.3389

Place fish in a large skillet. Add seasonings, vegetables, and boiling water. Cover and simmer for about 8 minutes or until fish flakes easily. Do not overcook. Cool fish in cooking liquid; transfer to a platter. Carefully remove skin and bones. Strain... - 45.4745

GETTING READY 1) Take a bowl of cold water and soak gelatin and bouillon cubes to soften. 2) Chop shrimp and reserve 6 whole shrimp. MAKING 3) Pour boiling water and stir gelatin until dissolves completely. 4) Pour wine. 5) Take mold, arrange the whole... - 44.4593

MAKING 1. Take a large skillet, add fish, vegetables, seasonings and boiling water and simmer, covered, for 8 minutes or till fish can be flaked off easily. 2. Allow to cool, arrange on platter and slowly discard the bones and skin. Drain the cooking liquid... - 43.8574

MAKING 1. In a small saucepan, soak gelatin in cold water and allow it to soften for 10 minutes. 2. Place pan over low flame and stir until the gelatin completely dissolves in the water. 3. Add the garlic, tomato and lemon juice, sugar and seasonings and... - 44.7302

GETTING READY 1. Take a knife, and start cutting the lemons in half and also scooping out all the flesh,also leave the shells to drain and skin the mackerel, remove all the bones MAKING 2. In a liquidiser, add the still warm aspic jelly and egg yolk and... - 36.2815

Dissolve aspic jelly in 1 pint of hot water. Dissolve gelatine in 2 tablespoons hot water and add this to the aspic. Set 6 tablespoons of aspic in the bottom of a 7-inch round cake tin. Dip pieces of tomato, capers and egg slices in liquid aspic, arrange them... - 46.5776

In a small mixing bowl, combine the mayonnaise with the lemon zest, lemon juice, and dill. Add salt and pepper to taste. Cover and refrigerate for at least 2 hours before serving. Preheat the oven to 350° F. Lay the salmon on a large piece of aluminum... - 44.7167

MAKING 1.Cook the salmon and once done take off its bones and press it 2.Wrap the fish in grease proof sheet and keep it between plates. 3.Once cold, cut the salmon into 4 portions. 4.Heat the aspic jelly until it turns into a liquid. 5.Combine the jelly... - 37.0274

Put the chicken breasts on a rack over a plate and spoon the cool chaud-froid sauce over them. Refrigerate until the sauce sets. Stir the softened gelatin into the clarified cooking liquid. Pour half of the liquid into a jelly roll pan and refrigerate until... - 40.7973

GETTING READY 1. In a mixing bowl, combine the brown and white crab meat removing bone or sinews if any. 2. In a saucepan, soak the gelatin in cold water for 5 minutes. MAKING 3. Make the lemon aspic by heating the soaked gelatin on a low flame, stirring... - 42.4608

MAKING 1) In a fish poacher or electric skillet, add wine, water, salt and peppercorn. 2) Heat till boiling, then add in the snapper. 3) Place a lid over, lower heat, and allow to simmer for 20 minutes, or till the snapper flakes easily. 4) Carefully... - 43.5886

If liked, decorate base of each mould with thin slices of gherkin and radish set in aspic jelly. Heat pineapple and add salt. Soak gelatine in the cold water, add to hot pineapple mixture and stir until well mixed and dissolved. Cool until mixture begins to... - 43.4457

GETTING READY 1) Rinse the cutlets in running cold water. Snip off the fins. MAKING 2) Use a saucepan to place the cutlets. Add cold water to just cover the cutlets. Add lemon, bay leaf and salt. 3) Bring the mixture slowly to the boil. Cover with a lid... - 43.9439

MAKING 1. In a blender container, put the salmon, aspic jelly, lemon juice, parsley salt and pepper; make a smooth mixture. 2. Fold in the cream with the salmon mixture and mix thoroughly. 3. Spoon the mixture into wetted 750 ml/1 1/4 pint/ 3 cup ring mould... - 42.2173

MAKING 1) In a saucepan preapre sauce with milk, vegetables and flavourings and bring to boil. 2) Turn off heat, let it infuse for 15 min. 3) Make the sauce with the filtered infused milk. 4) Melt butter stir flour and cook for 2-3 min. Gently mix the... - 47.0357

You can cut the canapes into any shape you wish, but remember that they must be bite-size, and easy to pick up. Rounds and ovals look very pretty, but they do mean that some of the bread and topping ingredients will be wasted when cutting out. Squares,... - 36.6886

MAKING 1. Take a large saucepan and put the chicken breast in it. 2. Peel and slice the onions into 1 inch size. 3. Add the large onion pieces, thyme and bay leaf in the pan. Now, cover the ingredient and chicken with cold water. 4. Bring it to boil while... - 43.0501

Mix all but last 2 ingredients, cover, and chill 2-3 hours. Add celery and cucumber, mix well, and taste for salt if anchovy paste is not used. Serve mounded in lettuce cups, hollowed-out tomatoes, halved avocados, or in the center of a tomato aspic or... - 31.1889

GETTING READY 1. On a large buttered square piece of aluminum foil, place the salmon steak. 2. Wrap the fish tightly and neatly in the foil. 3. In a large saucepan, place the salmon parcel and cover it with cold water. 4. Bring to a boil. 5. Reduce heat and... - 42.603

GETTING READY 1. In a large pot, place the chicken and onion 2. Add enough water to cover the chicken and season with a generous pinch of salt. 3. Heat until the water comes to a boil and skim off the scum that may surface. 4. Reduce the heat and cook the... - 46.2258