1 1/2 tablespoons unflavored gelatin
1 1/2 cups tomato juice
5 tablespoons tomato paste
1 cup peeled, seeded, chopped and
drained tinned tomato
3/4 cup peeled, seeded and chopped
fresh tomatoes, well drained
Cayenne, salt and pepper to taste
1 cup crème fraîche
1 pound large shrimp
1 bay leaf
A 1-inch strip of lemon peel
1 sprig of parsley
1/2 teaspoon dried thyme
3 tablespoons raspberry vinegar
1 tablespoon minced shallot
1 teaspoon salt
Pepper to taste
5 tablespoons walnut oil
1/4 cup vegetable oil
1/4 pound mushrooms, sliced thin
2 tablespoons lemon juice
1/2 pound green beans
Red leaf lettuce, washed, patted dry,
and torn into bite-size pieces to
measure 2 cups
Herb Sauce (recipe follows)

In a small bowl sprinkle the gelatin over 1/2 cup tomato juice and let it
soften for 10 minutes.
In a large stainless steel or enameled saucepan heat 1 cup tomato juice
and the tomato paste over moderately high heat, stirring, until mixture
just comes to a boil. Remove pan from heat, and add gelatin mixture,
whisking vigorously, until it is dissolved.
In food processor purée tinned tomato and add the purée to the gelatin mixture, whisking. Stir in the fresh tomatoes, well drained, and cayenne,
salt and pepper to taste. Let mixture cool, stirring occasionally. Whisk in
the crème fraîche and combine mixture well.
Rinse six 3/4-cup ramekins with cold water but do not dry them. Divide tomato mixture among the ramekins and chill them, covered, for at least
3 hours or overnight.
Plunge the shrimp into a saucepan of boiling salted water seasoned with
the bay leaf, lemon peel, parsley, and dried thyme and return water to a
boil. Drain shrimp in colander and rinse them under running cold water.
Shell and devein the shrimp and halve them, if desired.
In a ceramic or glass bowl combine the raspberry vinegar, minced shallot,
1 teaspoon salt, and pepper to taste. Add the walnut oil and vegetable oil
in a stream, whisking, and whisk dressing until it is combined well. Add shrimp to dressing and chill the mixture, covered, for at least 1 hour.
In another ceramic or glass bowl toss the mushrooms with 2 tablespoons lemon juice and let them stand for at least 10 minutes.
In a saucepan boil the green beans in boiling salted water to cover for 5 minutes or until they are tender, drain them in a colander and refresh
them under running cold water. Pat the beans dry, trim them, and cut
them into thirds.
In a bowl toss the shrimp mixture, beans, red leaf lettuce, and the
mushroom mixture. Dip ramekins in hot water for a few seconds, invert
a chilled plate over each ramekin and invert the aspic with a sharp rap
onto the plates. Arrange portions of the shrimp salad on the plates and
serve salads with Herb Sauce.

Herb Sauce

1 teaspoon dried tarragon
1 teaspoon dried chervil
3/4 cup mayonnaise [homemade is best]
1 tablespoon sorrel purée (available
at specialty food shops),
1 tablespoon minced shallot
1 tablespoon snipped fresh dill
1 tablespoon minced fresh parsley leaves
1-2 tablespoons heavy cream
Lemon juice
Salt and pepper

In a small bowl combine 1 tablespoon hot water and the tarragon and
chervil and let herbs steep for 10 minutes.
In food processor blend the mayonnaise, herb mixture, sorrel purée shallot, dill, and parsley for 30 seconds or until mixture is combined well. Transfer mixture to a bowl, add 1 to 2 tablespoons heavy cream, or enough to thin sauce to desired consistency and season sauce with lemon juice, salt and pepper. Serves 6.

Featured Archive Recipes:
Gigi's Tomato Aspic with Avocado
Salat Hotel Goldener Hirsch, Salzburg, Austria
(Shrimp, Avocado and Melon Salad)
Warm Asparagus Salad with Crawfish
(Johann Lafer)