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
| Unflavored gelatin | 1 1/2 Tablespoon | |
| Chicken stock | 1/2 Cup (16 tbs) | |
| 1 1/2 cups hot chicken stock | ||
| Unflavored gelatin | 2 Tablespoon (Garnishes: hard cooked egg slices, black olives, cucumber slices) | |
| Cold water | 1/4 Cup (16 tbs) (Garnishes: hard cooked egg slices, black olives, cucumber slices) | |
| Mayonnaise | 1 1/2 Cup (16 tbs) (Garnishes: hard cooked egg slices, black olives, cucumber slices) | |
| Dijon style Mustard | 1 Tablespoon (Garnishes: hard cooked egg slices, black olives, cucumber slices) | |
| Worcestershire sauce | 1 Tablespoon (Garnishes: hard cooked egg slices, black olives, cucumber slices) | |
| Tarragon | 1/2 Teaspoon (Garnishes: hard cooked egg slices, black olives, cucumber slices) | |
| Chervil | 1/2 Teaspoon (Garnishes: hard cooked egg slices, black olives, cucumber slices) | |
| Chives | 2 Tablespoon, chopped (Garnishes: hard cooked egg slices, black olives, cucumber slices) | |
| 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.
Chef
