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Clear Aspic Salads in Summer? Do you make them?

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Clear Aspic Salads in Summer? Do you make them?

Passadumkeg | Jul 8, 2011 01:13 PM

A clear aspic, served over a green salad w/ a remoulade dressing, means the hot summer weather has come, to me. I take a bread baking pan, put a layer of thawed frozen peas on the bottom, line the inside walls w/ cooked shrimp (small Maine ones here), layer boiled egg slices, fresh cooked asparagus or other vegetables like cooked baby carrot coins or artichoke hearts. I heat 1 small can of chicken broth (2 cups) with 2 packets of Knox unflavored gelatin. When the bread pan is getting half full, I pour in some gelatin and stir in gently so it reaches the bottom evenly. I continue layering the veggies until 1/2" from the top and pour in the rest of the gelatin, so all veggies are covered. Don't pack the veggies too tight. Refrigerate for at least 2 hours or overnight. To remove from the baking pan, set the pan in hot water, loosen the edges w/ a butter knife and invert on a serving plate, slice and serve on top of a green salad w/ remoulade sauce or your favorite dressing.
I was taught to make clear shrimp aspic in Norway in the eighties. I tried to Google recipes for clear aspics and found very few, but a lot for tomato juice based aspics. Do you have a favorite clear aspic recipe?

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