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Vegetable Aspic Molds

(Vaughan’s Vegetable Cook Book)







In the bottom of some very small molds lay alternately small pieces of

chili, chervil and hard-boiled white of egg. Cover these well with

liquid aspic, then add a further layer of chopped parsley and finely

chopped yolk of hard-boiled egg. Having covered this also with aspic,

put in another layer of small squares of cheese and a few capers, and so

continue the operation till the molds are quite full. When set on ice

turn out of the molds and serve on lettuce leaves with mustard, cress

and chopped aspic jelly. The aspic is made by using a meat or vegetable

stock to which is added enough soaked gelatine to make a jelly when

cold.











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