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Tuesday, June 6, 2023

Chopped Vegetable Aspic Recipe by Ruth Paget

Chopped Vegetable Aspic Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 (3-ounce) packages lemon-flavored gelatin 

-1¾ cups hot water 

-1¾ cups cold water 

-1/2 cup tarragon water 

-2 tablespoons grated onion 

-1 teaspoon salt 

-2 cups unpeeled and chopped cucumber 

-2 cups shredded cabbage 

-2 cups chopped pimiento 

-1/4 cup green pickle radish 

Steps: 

1-Add hot water to the contents of the packaged gelatin. Stir the gelatin until it is completely dissolved. Add the cold water to the gelatin, vinegar, grated onion, and salt. 

2-Place the gelatin in the refrigerator and let stand until slightly thickened. Then, mix in the remaining ingredients and thoroughly blend. 

3-Pour the gelatin into a 1½-quart mold which has been rinsed with cold water. 

4-Return the gelatin mixture to the refrigerator and let it stand until firm. 

5-Unmold the aspic to a serving platter and garnish with lettuce. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France


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