Beet Aspic Recipe by Ruth Paget
Serves 4
Ingredients:
-1½ tablespoons unflavored gelatin
-1/4 cup cold water
-1¾ cups boiling water
-1/2 cup lemon juice
-1 tablespoon horseradish
-1 teaspoon salt
-1 teaspoon celery root
-3/4 cup finely chopped cabbage
-3/4 cup chopped beets
-1 cup diced celery
Steps:
1-Soften gelatin in cold water. Combine softened gelatin with all the ingredients except the vegetables. Chill the gelatin. When the gelatin is partially set, mix in the vegetables.
2-Pour the gelatin into a 1-quart mold. Chill in the refrigerator until firm.
3-Unmold and serve with ½ pint sour cream and 1 tablespoon mayonnaise mixed together.
Source: Rose Pennington – circa 1950s
By Ruth Paget, Eating Soup with Chopsticks and Marrying France
