Vegetable Jelly Mould Cooking Recipes

Ingredients :

500 g

220 g

1 kg

1.5 liter

4

small carrots, thinly sliced

spring onions

asparagus, peeled and cut into 5 mm (1/4") slices

jelly meat stock

sprigs parsley

Sorrel cream or asparagus sauce

1. Cook the carrots in some boiling salted water for about 8 minutes or until tender but not over cooked.
2. Remove them form the boiling water and replace them with the spring onions.
3. Cook these for 3 minutes and remove.
4. Now add the asparagus pieces to the boiling water and cook for 2-3 minutes, removing them while they are still bright green.
5. Leave all  three vegetables to cool separately.
6. Take a 2 liter soufflé dish and pour in a 5 mm layer of jelly meat stock.
7. Decorate this with several large parsley leaves.
8. Place in the refrigerator and leave until set.
9. Then add a layer of the carrots followed by the onions and the asparagus.
10. Pour the remaining cool stock over the vegetables and return to the refrigerator until completely set.
11. Unmould onto a flat dish and serve with the sauce of your choice.

Serves 8

Note :

This is one of those prepare ahead meals.

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