seafood glace'
| Measure | Ingredient |
|---|---|
| 2 | 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 |
| Parsley | |
| ½ teaspoon | Tabasco |
| 3 | Dz boiled shrimp or crawfish, |
| Or 1/2 lb fresh crabmeat | |
| 2 | To 3 dz crackers |
| Mayonnaise | |
| 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.
Similar recipes
- Braunschweiger glace
- Carrots glacees
- Chicken glace
- Creole daube glace
- Daube glace
- Demi-glace / mother sauce
- Fresh strawberry glace
- Glace hazelnuts
- Glace nuts & fruits
- Glace red raspberry souffle
- Glace' baklava
- Godiva souffle glace
- Marron glace
- Marron glace #2
- Marrons glaces
- Peach glace pie
- Raspberry glace pie
- Raspberry glace pie/tart
- Strawberry glace pie
- Venison demi-glace
Random recipe of the day
Follow us
