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Tuesday, June 6, 2023

Mustard Aspic Recipe by Ruth Paget

Mustard Aspic Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (1-ounce) envelope unflavored gelatin 

-1/2 cup cold water 

-1 cup Miracle Whip 

-1/2 cup mustard 

-1 tablespoon vinegar 

-1 teaspoon salt 

-1 teaspoon paprika 

-1/2 cup whipped heavy cream 

-4 slices Swiss cheese cut in triangles 

-8 salami slices 

-4 parsley sprigs 

-4 radish roses 

Steps: 

1-Soften gelatin in cold water. Dissolve gelatin over boiling hot water in a double boiler. Cool dissolved gelatin. 

2-Combine Miracle Whip, mustard, vinegar, salt, paprika, and gelatin in a bowl. Thoroughly blend. 

3-Chill until thoroughly thickened in the refrigerator. 

4-Remove gelatin from the refrigerator and add whipped cream to the gelatin mixture. Pour gelatin mixture into a small long pan and chill till firm. 

5-Unmold and surround the gelatin mold with Swiss cheese triangles, salami, parsley sprigs, and radish roses. 

Source: Rose Pennington – circa 1950s 

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


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