La Belle Cuisine - More Appetizer Recipes
Fine Cuisine with Art Infusion
"To cook is to create. And to create well...is an act of integrity, and faith."
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
Buy Posters and Prints at AllPosters.com
Wives Tales-Chili Pepper
Charlene Winterle Olson
![[Flag Campaign icon]](http://a1032.g.akamai.net/f/1032/81/30m/www.gamesville.lycos.com/art_gv/ribbon_small.gif){kind=small}
Friday, November 10, 2006
Your patronage of our affiliate partners supports this web site. We thank you!
Gigi’s 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,
1/2 cup
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.
Index - Appetizer Recipe Archives
Recipe of the Day Categories:
