Aspic Shells

Preparation info

  • About

    15

    shells
    • Difficulty

      Medium

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Method

  1. Make Quick Aspic for Chicken or Fish.

  2. When the aspic is cool but still liquid, spoon it into shell-shaped cookie molds. Chill until set.

  3. Place the molds on a towel that has been rinsed in hot water and wrung out. Lift aspic shells out carefully with a spatula. Use to garnish cold fish dishes.

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