Shellfish Aspic Recipe
This shellfish aspic is a seafood and gelatin mold made with chicken stock. Flavored with mustard, worcestershire sauce and herbed with chervil, chives and tarragon. Svory and full of the flavors of the sea, the shellfish aspic is great for a side in meals.
Ingredients
1 1/2 tbsp unflavored gelatin
1/2 cup cold chicken stock
1 1/2 cups hot chicken stock
Garnishes: hard cooked egg slices, black olives, cucumber slices
2 tbsp unflavored gelatin
1/4 cup cold water
1 1/2 cups mayonnaise
1 tbsp Dijon style mustard
1 tbsp Worcestershire sauce
1/2 tsp tarragon
1/2 tsp chervil
2 tbsp chives, chopped
1/2 cup cooked shrimp, diced
1/2 cup cooked lobster, diced
1 cup cooked crab meat, boned and flaked
Directions
Soften gelatin in cold chicken stock.
Dissolve in hot chicken stock.
Chill until stock begins to thicken.
Coat a mold with the chicken aspic.
Chill.
Decorate bottom of mold with egg slices, black olives and cucumber slices in an attractive design; spoon aspic on top and chill.
Soften gelatin in cold water and dissolve over hot water.
Stir into mayonnaise and add mustard, Worcestershire sauce, tarragon, chervil and chives.
Combine with shrimp, lobster and crab meat.
Fill mold with this seafood combination and chill until firm.
Unmold and serve with Green Goddess dressing.
Dissolve in hot chicken stock.
Chill until stock begins to thicken.
Coat a mold with the chicken aspic.
Chill.
Decorate bottom of mold with egg slices, black olives and cucumber slices in an attractive design; spoon aspic on top and chill.
Soften gelatin in cold water and dissolve over hot water.
Stir into mayonnaise and add mustard, Worcestershire sauce, tarragon, chervil and chives.
Combine with shrimp, lobster and crab meat.
Fill mold with this seafood combination and chill until firm.
Unmold and serve with Green Goddess dressing.
