La Belle Cuisine - More Appetizer Recipes
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Gigi's Avocado Mold
"Cooking is at once one of the simplest and most
gratifying of the arts,
but to cook well one must love and respect food."
~ Craig Claiborne
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Gigiís Avocado Mold
2 envelopes unflavored gelatin
2 avocados (preferably California)
4 hard-boiled large eggs, chopped
2 shallots, minced
1/2 cup plus 2 tablespoons mayonnaise
2 1/2 tablespoons fresh lemon juice
1/2 cup chopped fresh parley leaves
1 cup sour cream
1 scallion, chopped
1/4 cup minced onion
1/4 teaspoon Tabasco
1/4 pound salmon roe
In a small saucepan sprinkle the gelatin
over 1/2 cup cold water, let it soften for 5 minutes, and heat the mixture over moderately
low heat, stirring until the gelatin is dissolved. In a bowl combine well the eggs,
of the mayonnaise, 1/4 cup parsley, scallion, 1/8 teaspoon Tabasco, and 1
1/2 tablespoons of
the gelatin mixture, spread the mixture evenly in the bottom of a well-buttered 8-inch
springform pan and chill it for 10 minutes.
In a small bowl mash the avocados, add the
shallots, 2 tablespoons lemon juice, the remaining 2 tablespoons mayonnaise, the remaining
1/8 teaspoon Tabasco, salt to taste, and 1 1/2 tablespoons of the remaining gelatin mixture
and combine the mixture well. Spread the avocado mixture over the egg layer and chill it
for 10 minutes.
In a small bowl combine the sour cream, onion, and the remaining gelatin
mixture and spread the mixture over the avocado layer. Chill the mold, covered, for at
least 4 hours and up to 24 hours.
Run a thin knife around the edge of the pan and remove
the side of the pan. Spread the roe carefully on top of the mold, sprinkle it with the
remaining 1/4 cup parsley. Serves 12 as a first course.
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