Parslied Beef In Aspic

Serves: 10
Total Calories: 213


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 onion 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
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.

Nutritional Facts:

Serves: 10
Total Calories: 213
Calories from Fat: 137

This Parslied Beef In Aspic recipe is from the Salads for All Seasons Cookbook. Download this Cookbook today.

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