Bloody Mary shellfish mould

Name: Bloody Mary shellfish mould
Cuisine: Indian
Ingredients: 3 tablespoons gelatine; 1 pint warm fish or chicken stock, strained through muslin; 1 pint warm fish or chicken stock, strained through muslin; 8 fl oz tomato juice, plus 2 teaspoons tomato paste; 8 fl oz tomato juice, plus 2 teaspoons tomato paste; 2 tablespoons vodka; ½ teaspoon celery salt; 1 teaspoon Worcestershire sauce; 5 drops of Tabasco; 1 teaspoon of finely chopped fresh dill; the meat from 1 large cooked lobster, cut into chunks; 10 cooked prawns/large shrimp, 6 of them shelled; 10 cooked prawns/large shrimp, 6 of them shelled; 4 tablespoons freshly made thick mayonnaise; the leaves of 1 head of lettuce; the leaves of 1 head of lettuce; 3 large avocados, seeded and the meat cut into cubes; 3 tablespoons freshly squeezed lemon juice; 6 tablespoons olive oil; 1 teaspoon Dijon mustard; 1 clove of garlic, smashed, peeled and finely chopped; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper; 2 hard-boiled eggs, shelled and quartered; sprigs of parsley

Preparation info

Serves
8

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

This is dedicated to the memory of those stalwart “old kohais” who would rather drink their meal than eat it. Perhaps this might have lured them in from the bar tent to the buffet.

Ingredients

3 tablespoons gelatine
1 pint warm fish or chicken stock, strained through muslin

Asia
Europe
India
United Kingdom
Starter

Method

Dissolve the gelatine in ¼ of the fish stock. Pour in the remainder of the stock and stir well. Add the tomato juice and tomato paste, vodka, celery salt, Worcestershire sauce, Tabasco and dill. Stir everything together well.
Chill a large ring mould, and pour ¼ of the tomato and stock mixture into it. Chill it until it begins to thicken. Arrange the chunks of