Vegetable Aspic Recipe
Ingredients
| Frozen mixed vegetables package | 1 | |
| Monosodium glutamate | 1/2 Teaspoon | |
| Unflavored gelatin | 4 Teaspoon | |
| Cold water | 3/4 Cup (16 tbs) | |
| Vegetable bouillon cubes | 1 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Prepared horseradish | 1 Tablespoon | |
| Onion | 1 Teaspoon, grated | |
| Celery seed | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1/2 cup finely shredded cabbage | ||
| 2 tablespoons finely snipped parsley | ||
Directions
Cook mixed vegetables according to package directions, adding monosodium glutamate with the salt; drain and chill the vegetables.
Soften gelatin in cold water in a saucepan.
Stir over low heat until gelatin is dissolved.
Blend in the broth, lemon juice, horseradish, onion, celery seed, salt, and pepper.
Chill until gelatin is the consistency of thick, unbeaten egg white.
Stir in the chilled cooked vegetables, cabbage, and parsley.
Turn into a 1 quart mold.
Chill until firm.
Unmold onto chilled serving plate.
Soften gelatin in cold water in a saucepan.
Stir over low heat until gelatin is dissolved.
Blend in the broth, lemon juice, horseradish, onion, celery seed, salt, and pepper.
Chill until gelatin is the consistency of thick, unbeaten egg white.
Stir in the chilled cooked vegetables, cabbage, and parsley.
Turn into a 1 quart mold.
Chill until firm.
Unmold onto chilled serving plate.
Chef
