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

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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