Dog3 wrote:
> "jmcquown" > deliciously posted in
> :
>
>> Frogleg wrote:
>>> On Sat, 25 Oct 2003 05:51:41 -0500, "jmcquown"
>>> > wrote:
>>>
>>>> I found in a 1979 cookbook I own recently a
>>>> recipe for something like "Boeuf en Gelee". >>> Meat, poultry, eggs,
or fish presented "en gelee", that is, cooled
>>> and covered with an aspic made with perfectly clear meat or veg
>>> broth and unflavored gelatin (not Jell-O) is far from "gross."

>> I know what unflavoured gelatin is. And to me, to present beef and
>> veggies in a chilled gelatin mold is still *gross*. Sorry, but I
>> hate aspic, too
>>
>> Jill
>
> I had the best aspic years ago. It was of a beef/tomato base (I
> think). It had chopped egg and Beluga on it. It was wonderful but I
> never got the recipe. I honestly do not remember what other
> ingredients were involved. Whoever made it went to some effort and
> expense. We were all wasted at a high profile bash in Columbus Ohio.

> Michael <- slopping around in the 80s

There was a high profile bash in Columbus Ohio?! Geez, and to think I missed
it! (laughing) There is a seafood place that serves shrimp in aspic which
is a tomato based thing... still looks disgusting to me.

Jill