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
