Ham and vegetable salad in aspic


Ham and vegetable salad in aspic


• 4 cups of chicken or vegetable broth
• 2 tablespoons of unflavored gelatine
• 3 egg whites

• 2 hardboiled eggs, sliced
• ½ cup cooked pies

• ½ cup cooked, diced ham
• 2 tablespoons sliced maraschino cherries
• 2 tablespoons sliced canned peaches
• 2 inches cucumber, diced
• A handful chopped parsley salad to garnish


o Mix ½ a cup of the broth in a pan with the gelatin to soften and dissolve it.
o Add the rest of the broth and the egg whites and beat until frothy.
o Stirring all the time, bring the mixture to the boil, and then remove it from the heat.
o Line a sieve or colander with a clean, damp cloth and strain the mixture into a bowl.
o Let it stand until it is clear.
o Pour ¼ inch of this aspic mixture into four ramekins or small jello molds and refrigerate until set.
o Arrange the hard-boiled egg slices on top and pour on more aspic, pushing the egg down so it does not float.
o Chill until firm.
o Add the peas and more aspic, then repeat the adding aspic process for the peach and cherries, then the ham, the cucumber and finally the parsley, making sure each level sets before adding the next layer.
o Pour the remaining aspic on top and leave the ramekins in the refrigerator to chill and set.
o Unmold on to serving plates and garnish with salad.

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