CUCUMBER ASPIC (for four)
Serve this with salmon or roasted chicken.
1 envelope plus 1 tablespoon unflavored gelatin
½ cup cold water
2-1/2 cups chicken broth
1/3 cup grated onion
4 cucumbers, peeled, seeded and grated
juice of 1 lemon
1. In a small bowl, stir the gelatin into the water and let stand for 5 minutes to soften.
2. Heat the chicken broth to a simmer, remove from the heat, and stir in the gelatin until it has completely dissolved. Let the gelatin mixture cool, then pour a thin layer into a 4 to 6 cup mold and chill until tacky – 10 to 15 minutes. At the same time, pour remaining gelatin into a large, shallow pan and chill until consistency of unbeaten egg white — about 15 minutes.
3. Stir the onion, cucumber and lemon juice together and arrange on tacky layer in mold. Top with remaining gelatin and refrigerate for at least 4 hours, until it is completely set.
adapted from Marion Cunningham, The Fannie Farmer Cookbook