2088 Aspic de Crevettes

Prawns in Aspic

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Coat a border mould with a layer of White Fish Aspic Jelly then fill it with alternate layers of nice shelled prawns and fish jelly.

Allow to set in a refrigerator and demould on to a suitable dish. Decorate and garnish in the usual manner for Aspics.