Parslied Beef In Aspic: The Best Parslied Beef In Aspic Recipe from Cook'n

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	Parslied Beef In Aspic

Serves: 10

Print this Recipe

   3 envelopes unflavored jello
   4 1/2 cups water cold
   4 teaspoons beef bouillon
   1/4 teaspoon hot pepper sauce
   3 tablespoons vermouth
   1/3 cup green onions thinly sliced
   1/2 cup parsley minced fresh
   2 tablespoons capers well drained
   Salt and freshly ground pepper to taste
   3/4 pound beef cooked, cut in short, very thin strips
   Tomato wedges
   Pitted ripe olives
   Lettuce
   Mustard Sauce (see below)
   Mustard Sauce:
   1 cup sour cream
   1/2 cup mayonnaise commercial or Basic
   3 tablespoons dijon style mustard
   2 teaspoons sugar
   Blend, cover and chill until ready to serve.

Sprinkle gelatin over 1/2 cup cold water. Combine remaining water, bouillon and hot pepper sauce in a saucepan; bring to a boil and remove from heat. Add gelatin and stir until dissolved; stir in vermouth. Chill until thick and syrupy. Stir in green onions, parsley and capers; pour mixture into an oiled 6-cup ring mold. Lightly salt and pepper beef strips and evenly distribute in gelatin. Cover and chill until firm, about 3 to 4 hours. Unmold on serving platter and garnish with tomato wedges, olives and lettuce. Serve with mustard sauce in center of mold.

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