Vegetable aspic

6 Servings

Ingredients

Quantity Ingredient
½ cup Chopped carrot
½ cup Chopped onion
½ cup Dry white wine
4 Sprigs parsley
¼ cup Celery leaves
¼ Bay leaf
¼ teaspoon Salt
½ Medium-size tomato
2 Envelopes unflavored gelatin
¼ cup Cold water
6 Thin horizontal slices peeled cucumber
3 Medium-size carrots; pared, julienned 1 inch
⅓ cup Shredded red cabbage
1 Medium-size zucchini; finely chopped
Lettuce leaves; cleaned

Directions

1. Place carrot, onion, wine, parsley sprigs, celery leaves, bay leaf, salt & tomato in large stockpot or saucepan. Add 1 qt. water & simmer gently 20-30 min.

2. Strain & discard all vegetables & spices. Cool broth slightly & strain again through fine cheesecloth. Set aside.

3. Dissolve gelatin in cold water. Slowly add to vegetable stock, stirring over low heat until gelatin is completely dissolved.

4. Pour ¼ in. aspic into bottom of 6 custard cups. Chill until firm.

Reserve remaining aspic at room temperature.

5. Poach cucumber,carrots,cabbage & zucchini separately in boiling salted water until just crisp-tender,2-3 min. each. Drain very thoroughly & set each aside.

6. Remove custard cups from refrigerator. Dip each cucumber slice in room-temperature aspic, place on firm aspic in bottoms of cups. Gently pour ¼ in. aspic over the cucumber in each cup. Refrigerate until firm.

7. Remove custard cups from refrigerator. Dip juliennes of carrot in room-temperature aspic & stand carrot sticks up around rims of custard cups, dividing carrots evenly among cups. Divide red cabbage among cups, placing it over the aspic, within the carrot sticks. Fill cups w/ aspic to tops of carrot sticks & refrigerate until firm.

8. Remove custard cups from refrigerator. Divide chopped zucchini among cups & top w/ remaining aspic. Refrigerate until set.

9. To serve, dip cups into warm water & unmold each onto lettuce lined plates. Serve immediately. This will last several weeks in refrigerator if tightly covered in custard cups. Don`t overcook vegetables.

THE FOX AND HOUNDS

FRIESS LAKE ROAD, MILWAUKEE

WINE: SIMI CHARDONNAY, 1974

From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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