Quick Aspic for Fish from New York Times Menu Cookbook by Craig Claiborne
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 i
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 2 envelopes unflavored gelatin
- ½ cup tomato juice
- ⅛ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 1½ cups clam broth
- 1 egg shell, crushed
- 2 tablespoons chopped parsley
- 1 teaspoon sugar
- 1 egg white, lightly beaten
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