Tomato Artichoke Aspic Recipe
Summary
Ingredients
4 envelopes unflavored gelatin
3/4 cup cold water
5 cups vegetable cocktail juice
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1/4 teaspoon white pepper
5 carrots, finely chopped
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
3/4 cup finely chopped celery
1/2 cup minced fresh parsley
1/2 cup finely chopped green pepper Lettuce' leaves Lemon halves (optional) Paprika (optional)
Directions
Sprinkle gelatin over cold water, and let stand 5 minutes.
Bring vegetable cocktail juice to a boil; add gelatin, and cook over medium heat until gelatin dissolves, stirring constantly and scraping sides occasionally.
Stir in lemon juice, Worcestershire sauce, hot sauce, and pepper; chill until the consistency of unbeaten egg white-Fold in next 5 ingredients; spoon into a lightly oiled 9-cup mold.
Cover and chill until firm.
Unmold on a lettuce-lined plate.
Garnish with lemon halves sprinkled with paprika, if desired.
Bring vegetable cocktail juice to a boil; add gelatin, and cook over medium heat until gelatin dissolves, stirring constantly and scraping sides occasionally.
Stir in lemon juice, Worcestershire sauce, hot sauce, and pepper; chill until the consistency of unbeaten egg white-Fold in next 5 ingredients; spoon into a lightly oiled 9-cup mold.
Cover and chill until firm.
Unmold on a lettuce-lined plate.
Garnish with lemon halves sprinkled with paprika, if desired.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
