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Elegant Aspic |
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Serves: 6
Print this Recipe
1 envelope unflavored jello
2 cups tomato juice
1 tablespoon red wine vinegar
1 tablespoon onions grated
1/2 teaspoon salt
Few drops of hot pepper sauce
2 eggs hard-cooked, sliced
1 6 1/2-ounce jar marinated artichoke hearts
2/3 cup celery chopped
Lettuce leaves
3 avocados sliced
2 tablespoons lemon juice fresh
1/2 cup mayonnaise commercial or Basic
1 tablespoon capers
Sprinkle gelatin on 1/2 cup tomato juice in a small saucepan and let stand for 5 minutes. Heat on low heat, stirring, until gelatin dissolves. Remove from heat; stir in remaining tomato juice, vinegar, onion, salt and hot pepper sauce. Refrigerate until it begins to thicken. Place an egg slice in each of six lightly-oiled custard cups. Drain artichoke hearts; place a thin slice of artichoke over each egg slice and spoon over a thin layer of gelatin mixture. Chill just until barely set (sticky but not firm). Chopremaining egg; add to gelatin mixture with celery. Pour over aspic in cups and chill until firm. To serve, unmold and garnish with lettuce, remaining artichoke hearts and avocado slices dipped in 1 tablespoon lemon juice. Pass a mixture of mayonnaise mixed with remaining 1 tablespoon lemon juice and capers.
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