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Parisienne Vegetable Aspic Recipe
|Canned peas||8 Ounce (1 Can)|
|Canned carrots||8 Ounce, diced (1 Can)|
|Canned green beans||8 Ounce, cut in half (1 Can)|
|Canned pickled beets||8 Ounce (1 Can, Small Sized)|
|Unflavored gelatin||1 1⁄2 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Mayonnaise||1 1⁄2 Cup (24 tbs)|
|Cold chicken stock||1⁄2 Cup (8 tbs)|
|Hot chicken stock||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 3340 Calories from Fat 2410
% Daily Value*
Total Fat 268 g412.2%
Saturated Fat 25.8 g129.2%
Trans Fat 0 g
Cholesterol 253.7 mg84.6%
Sodium 3841.8 mg160.1%
Total Carbohydrates 169 g56.3%
Dietary Fiber 27.5 g110%
Sugars 23.7 g
Protein 61 g121.8%
Vitamin A 507% Vitamin C 14.9%
Calcium 19.7% Iron 39.8%
*Based on a 2000 Calorie diet
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.