Quote:
Originally Posted by troutman
Tomato Aspic:
Or any kind of aspic for that matter:
http://en.wikipedia.org/wiki/Aspic
Aspic is a dish in which ingredients are set into a gelatin made from a meatstock or consommé. It is also known as cabaret.
When cooled, stock made from meat congeals because of the natural gelatin found in the meat. The stock can be clarified with egg whites, and then filled and flavored just before the aspic sets. Almost any type of food can be set into aspics. Most common are meat pieces, fruits, or vegetables. Aspics are usually served on cold plates so that the gel will not melt before being eaten. A meat jelly that includes cream is called a chaud-froid. |
HAHa, My wife's grandmother insists on making this every year! For the firs couple of years I would eat some just to be poilte but man that stuff is gross.