BASIC SAVORY ASPIC
6 to 8 servings
Please read About Aspics and Gelatin. If using store-bought stock, be mindful of its salt level when seasoning the stock mixture.
Combine in a medium bowl and let stand for 5 minutes to soften the gelatin:
- 1 envelope (2 ½ teaspoons) unflavored gelatin
- ¼ cup cold water, stock, or broth
Bring to a boil in a small saucepan:
- ¼ cup stock, broth, or consommé, store-bought or homemade
Whisk the hot liquid into the softened gelatin until completely dissolved, then stir in:
- 1 ½ cups cold stock, broth, or consommé, store-bought or homemade
- White wine vinegar or lemon juice to taste
- Salt to taste
Refrigerate the stock mixture. When it is the consistency of raw egg whites, about 30 minutes, layer the stock mixture in a lightly oiled 4-cup mold, bowl, or 9 × 5-inch loaf pan with any of the following:
- 1 ½ cups chopped, cooked lobster or lump crabmeat, peeled shrimp, or other seafood, if using seafood or chicken stock; cooked diced chicken, duck, or turkey, if using poultry stock; cooked diced beef or lamb, if using meat stock
- (½ cup chopped or julienned raw celery, radishes, cucumbers, or carrots)
- (1 avocado, pitted, peeled, and diced)
- (½ cup olives, pitted and halved or sliced)
- (¼ cup drained capers or chopped, toasted nuts)
Refrigerate until set, at least 3 hours, but preferably overnight. Unmold the aspic onto a platter and garnish with:
- Lettuce leaves
Serve cold, with or without: