INGREDIENTS:
- 6-8 lightly
cooked asparagus tips
- 1/3 pint
liquid aspic jelly
- 1½ lb tomatoes
- chicken
stock
- 6 oz curd
cheese ( or sieved cottage cheese)
- 1 clove
garlic
- salt and
freshly ground black pepper
- 1 tblsp
chopped fresh basil ( or 1 tsp dried)
- 3 chopped
spring onions
- 3tsp powdered
gelatine
- 3 tblsp
dry Vermouth
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METHOD:
- Arrange
the asparagus tips decoratively in the base of a 1 - 1½
pint lightly oiled mould.
- Add thin
layer of liquid aspic.
- Chill to
set the asparagus in position.
- Add remaining
aspic and chill once again.
- Skin the
tomatoes in the usual way.
- Put into
the liquidiser and blend to a pulp.
- Sieve pulp
and make up to ¾ pint with chicken stock.
- Return
the tomato pulp to the liquidiser together with the curd cheese,
garlic , salt and pepper to taste.
- Add the
basil and spring onions.
- Blend until
smooth.
- Dissolve
gelatine in the dry Vermouth and add to the tomato mixture,
making sure that it is evenly mixed.
- Pour carefully
into the prepared mould and chill for 3 - 4 hours until set.
- Unmould
carefully onto a serving plate and serve with fingers of brown
bread and butter.
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