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
