Yield: 6 Servings
|½ cup||Chopped carrot|
|½ cup||Chopped onion|
|½ cup||Dry white wine|
|4 \N||Sprigs parsley|
|¼ cup||Celery leaves|
|¼ \N||Bay leaf|
|½ \N||Medium-size tomato|
|2 \N||Envelopes unflavored gelatin|
|¼ cup||Cold water|
|6 \N||Thin horizontal slices peeled cucumber|
|3 \N||Medium-size carrots; pared, julienned 1 inch|
|⅓ cup||Shredded red cabbage|
|1 \N||Medium-size zucchini; finely chopped|
|\N \N||Lettuce leaves; cleaned|
1. Place carrot, onion, wine, parsley sprigs, celery leaves, bay leaf, salt & tomato in large stockpot or saucepan. Add 1 qt. water & simmer gently 20-30 min.
2. Strain & discard all vegetables & spices. Cool broth slightly & strain again through fine cheesecloth. Set aside.
3. Dissolve gelatin in cold water. Slowly add to vegetable stock, stirring over low heat until gelatin is completely dissolved.
4. Pour ¼ in. aspic into bottom of 6 custard cups. Chill until firm.
Reserve remaining aspic at room temperature.
5. Poach cucumber,carrots,cabbage & zucchini separately in boiling salted water until just crisp-tender,2-3 min. each. Drain very thoroughly & set each aside.
6. Remove custard cups from refrigerator. Dip each cucumber slice in room-temperature aspic, place on firm aspic in bottoms of cups. Gently pour ¼ in. aspic over the cucumber in each cup. Refrigerate until firm.
7. Remove custard cups from refrigerator. Dip juliennes of carrot in room-temperature aspic & stand carrot sticks up around rims of custard cups, dividing carrots evenly among cups. Divide red cabbage among cups, placing it over the aspic, within the carrot sticks. Fill cups w/ aspic to tops of carrot sticks & refrigerate until firm.
8. Remove custard cups from refrigerator. Divide chopped zucchini among cups & top w/ remaining aspic. Refrigerate until set.
9. To serve, dip cups into warm water & unmold each onto lettuce lined plates. Serve immediately. This will last several weeks in refrigerator if tightly covered in custard cups. Don`t overcook vegetables.
THE FOX AND HOUNDS
FRIESS LAKE ROAD, MILWAUKEE
WINE: SIMI CHARDONNAY, 1974
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .