|Memories of Gascony|
|by Pierre Koffmann|
Full of recipes and reminiscences from his grandparents' French farmhouse kitchen, this book is an account of the author's Gascon upbringing.
1 - 5 of 5 for meat aspic
Soften gelatin in 1/2 cup beef broth. Combine tomato juice, onion, bay leaves, and celery salt; bring to a boil. Remove onion and bay leaves add ...
Heat soup. Add ... add celery, peppers, onion juice, crab meat and mayonnaise. Blend well. Pour into 1 mold or is sufficient for 14 small individual molds.
Mix Jello with 1 cup hot tomato juice and 1 cup cold tomato juice to dissolve Jello. Throw in rest.
Dissolve gelatin in 3 tablespoons cold water. Heat soup and stir in gelatin. In a separate bowl, soften cream cheese and beat mayonnaise until ...
Dissolve gelatin in ... Add the crab meat and onion, then ... and serve with Thousand Island Dressing to which 2 chopped hard-cooked eggs have been added.
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