midcenturychef blogspot.com

Mid-Century Chef

Saturday, December 17, 2016. Chicken Tomato Aspic - 1960. 1 cup diced cooked chicken. 2 envelopes unflavored gelatin. 12 cup cold water. 2 cups tomato juice. 1 teaspoon powdered sugar. Dash of cayenne pepper. Dash of celery salt. 1 small onion, chopped. 1 tablespoon lemon juice. A few celery leaves. Soften gelatin in water. Simmer juice, salt, sugar, pepper, celery salt, bay leaf, onion, and celery leaves for 15 minutes. Strain. Add gelatin and lemon juice, until dissolved. Posted by The Mid-Modhatter.

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Mid-Century Chef

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Saturday, December 17, 2016. Chicken Tomato Aspic - 1960. 1 cup diced cooked chicken. 2 envelopes unflavored gelatin. 12 cup cold water. 2 cups tomato juice. 1 teaspoon powdered sugar. Dash of cayenne pepper. Dash of celery salt. 1 small onion, chopped. 1 tablespoon lemon juice. A few celery leaves. Soften gelatin in water. Simmer juice, salt, sugar, pepper, celery salt, bay leaf, onion, and celery leaves for 15 minutes. Strain. Add gelatin and lemon juice, until dissolved. Posted by The Mid-Modhatter.

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This web page midcenturychef.blogspot.com states the following, "Saturday, December 17, 2016." We saw that the webpage said " Chicken Tomato Aspic - 1960." It also said " 1 cup diced cooked chicken. 1 small onion, chopped. Simmer juice, salt, sugar, pepper, celery salt, bay leaf, onion, and celery leaves for 15 minutes. Add gelatin and lemon juice, until dissolved."

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