Ingredients
- 1 ½ envelopes unflavored gelatin
- ⅓ cup dry white wine
- 2 cups fish stock (or clam juice)
- 3 cups clam juice
- 24 medium shrimp, shelled and cleaned
- 2 ⅔ tablespoons chopped chives
- Sauce Vierge (see recipe)
8 servings
Preparation
Aspic preparation:
- Soften gelatin in wine. Heat stock to boil; remove from heat and stir in gelatin to dissolve completely.
- Heat 3 cups clam juice to boiling; add shrimp; reduce heat and poach one minute. Cool shrimp in the liquid.
- Sprinkle each of eight 1/2-cup molds with 1 teaspoon chives. Arrange three shrimp in each mold over the chives. Fill molds with aspic and refrigerate several hours or overnight.
- To serve, unmold on cold plates and pass warm Sauce Vierge.
Dining and Cooking