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Post by :Sunil_Tanna
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :1765
Click below to download : Vegetables - Tomato - Shrimp Tomato Aspic (Format : PDF)
Vegetables - Tomato - Shrimp Tomato Aspic
1-1/2 envelopes of gelatin1/4 cup cold water
2 cups tomato juice
1 bay leaf
1 rib celery
1/4 onion
Salt and pepper to taste
Lemon juice to taste
Worcestershire to taste
Dash of hot sauce
1 tablespoon minced parsley
1/4 cup finely chopped celery
2 grated carrots
1-1/2 cups shrimp (cut in pieces)
Hard cooked eggs, sliced
Dissolve gelatin in cold water. Bring to boil and simmer slowly for 5 minutes the tomato juice, bay leaf, rib of celery and onion. Remove onion, bay leaf and celery and add dissolved gelatin. Mix well.
Add salt, pepper, lemon juice, Worcestershire sauce and Tabasco. Add minced parsley, chopped
celery, carrots and shrimp. Pour a small portion into a large mold or individual molds and arrange slices of hard cooked eggs in bottom.
Allow to jell. Then pour on rest. Place in refrigerator until firm. Turn out on lettuce leaves and top
with mayonnaise.
Copyright 1959 The Junior League of Baton Rouge, Inc. All rights reserved.
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Soup: 3 pounds tomatoes (about 4 large), washed, seeded, cut in half lengthwise 2 tablespoons olive oil 3 tablespoons unsalted butter 8 small shallots, peeled, ends removed, coarsely chopped 1 small carrot, peeled, ends removed, coarsely chopped 1 small fennel bulb, core removed, bulb only, coarsely chopped 2 to 3 cups chicken or vegetable stock 5 sprigs fresh tarragon, washed 5 sprigs fresh parsley, washed Salt and freshly ground black pepper to taste 1 cup heavy cream, optional Parsley croutons: 12 thin slices of French bread 2 tablespoons olive oil 2 garlic cloves, peeled, ends removed, cut in half 1/2 cup
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4 tomatoes 1/2 cup fine breadcrumbs 1/2 cup parmesan cheese 2 tablespoons green chives, chopped 1 teaspoon dried basil 4 teaspoons butter salt and pepper Cut tomatoes in half and sprinkle with salt and pepper to taste. Melt butter. Mix dry ingredients. Pour melted butter into mix. Stir until coated with butter. Spoon onto tomatoes. Bake at 350 degrees for 15-20 minutes until top is golden brown.
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