Yield: 2 servings
Measure | Ingredient |
---|---|
2 \N | Envelopes unflavored gelatin |
½ cup | Cold water |
10 ounces | Cans consomme' |
1 tablespoon | Lemon juice |
2 tablespoons | Finely chopped green onion |
2 tablespoons | Finely chopped curly |
\N \N | Parsley |
½ teaspoon | Tabasco |
3 \N | Dz boiled shrimp or crawfish, |
\N \N | Or 1/2 lb fresh crabmeat |
2 \N | To 3 dz crackers |
\N \N | Mayonnaise |
\N \N | Curly parlsey sprigs |
Recipe 1 Pour gelatin in ½ cup cold water and stir. 2 Heat consomme' until hot, but not boiling. 3 Add lemon juice, chopped green onion, parsley, tabasco, and the dissolved gelatin mixture to the consomme' and stir. 4 Grease 3 egg holders or small muffin tins. 5 Put seafood in the bottom of each holder or tin. 6 Pour the consomme mixture over the seafood, cover, and refrigerate 6-8 hours. 7 Unmold and serve on plain crackers thinly spread with mayonnaise and garnish each with a sprig of parsley.