Quick Aspic for Fish

Preparation info
  • About

    2 cups

    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • cups clam broth
  • ½ cup tomato juice
  • 2 envelopes unflavore

Method

  1. Combine the clam broth, tomato juice, gelatin, salt, pepper, sugar, egg white and egg shell in a saucepan. Heat the mixture slowly, stirring constantly, until it boils up in the pan.

  2. Strain the mixture through a sieve lined with flannel that has been rinsed in cold water and wrung out. Pour into a shallow dish (8x8 inches). Chill.

  3. Whe