Parisienne Vegetable Aspic Recipe
The parisian vegetable aspic is a siple vegetable aspic made with colourful vegetables for a mixed medley. Made with gelatin, mayonnaise, and combined together with stock, the parisian vegetable aspic can be served chilled, as desired.
Ingredients
| 1 8 oz can baby peas | ||
| Carrots | 1 8 Ounce, diced | |
| Green beans | 1 8 Ounce, cut in half | |
| 1 8 oz can small pickled beets | ||
| Unflavored gelatin | 1 1/2 Tablespoon | |
| Cold water | 1/2 Cup (16 tbs) | |
| Mayonnaise | 1 1/2 Cup (16 tbs) | |
| Chicken stock | 1/2 Cup (16 tbs) | |
| 2 cups hot chicken stock | ||
Directions
Drain vegetables.
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.
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.
Chef
