Seafood Or Chicken Aspic Recipe
Ingredients
| Unflavored gelatin | 2 Tablespoon | |
| Cold water | 2 Tablespoon | |
| 2 cups hot Chicken Stock or use cube or canned bouillon | ||
| Vinegar | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Cayenne | 1/8 Teaspoon | |
| 4 hard-cooked eggs | ||
| 1 cup chopped, cold cooked or canned chicken, crab meat, salmon or ham | ||
| 1/2 cup mayonnaise or Cooked Salad Dressing | ||
| Cucumber | 1/2 , chopped | |
Directions
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 vinegar.
3. Arrange the eggs, cut in eighths, in the bottom of the mold and pour 1/2 cup of the hot gelatin mixture over them. Chill in the refrigerator.
4. When set, add the meat or fish mixed with the mayonnaise and cucumber, then pour the rest of the gelatin over it. Chill until firm in the refrigerator, 1 hour or longer.
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 vinegar.
3. Arrange the eggs, cut in eighths, in the bottom of the mold and pour 1/2 cup of the hot gelatin mixture over them. Chill in the refrigerator.
4. When set, add the meat or fish mixed with the mayonnaise and cucumber, then pour the rest of the gelatin over it. Chill until firm in the refrigerator, 1 hour or longer.
Chef
