| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
Salad |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped carrot |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Dry white wine |
| 4 |
|
Sprigs parsley |
| 1/4 |
c |
Celery leaves |
| 1/4 |
|
Bay leaf |
| 1/4 |
ts |
Salt |
| 1/2 |
|
Medium-size tomato |
| 2 |
|
Envelopes unflavored gelatin |
| 1/4 |
c |
Cold water |
| 6 |
|
Thin horizontal slices peeled cucumber |
| 3 |
|
Medium-size carrots; pared, julienned 1 inch |
| 1/3 |
c |
Shredded red cabbage |
| 1 |
|
Medium-size zucchini; finely chopped |
|
|
Lettuce leaves; cleaned |
INSTRUCTIONS
1. Place carrot, onion, wine, parsley sprigs, celery leaves, bay leaf, salt
& tomato in large stockpot or saucepan. Add 1 qt. water & simmer gently
20-30 min.
2. Strain & discard all vegetables & spices. Cool broth slightly & strain
again through fine cheesecloth. Set aside.
3. Dissolve gelatin in cold water. Slowly add to vegetable stock, stirring
over low heat until gelatin is completely dissolved.
4. Pour 1/4 in. aspic into bottom of 6 custard cups. Chill until firm.
Reserve remaining aspic at room temperature.
5. Poach cucumber,carrots,cabbage & zucchini separately in boiling salted
water until just crisp-tender,2-3 min. each. Drain very thoroughly & set
each aside.
6. Remove custard cups from refrigerator. Dip each cucumber slice in
room-temperature aspic, place on firm aspic in bottoms of cups. Gently pour
1/4 in. aspic over the cucumber in each cup. Refrigerate until firm.
7. Remove custard cups from refrigerator. Dip juliennes of carrot in
room-temperature aspic & stand carrot sticks up around rims of custard
cups, dividing carrots evenly among cups. Divide red cabbage among cups,
placing it over the aspic, within the carrot sticks. Fill cups w/ aspic to
tops of carrot sticks & refrigerate until firm.
8. Remove custard cups from refrigerator. Divide chopped zucchini among
cups & top w/ remaining aspic. Refrigerate until set.
9. To serve, dip cups into warm water & unmold each onto lettuce lined
plates. Serve immediately. This will last several weeks in refrigerator if
tightly covered in custard cups. Don`t overcook vegetables.
THE FOX AND HOUNDS
FRIESS LAKE ROAD, MILWAUKEE
WINE: SIMI CHARDONNAY, 1974
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”