Turkey & Grape Aspic
1 1/2 tablespoons of unflavored gelatin
2 3/4 cups of clear turkey or chicken stick, heated
1/4 cup of white wine
1 pound of seedless white grapes
Juice of 1/2 lemon
a few tarragon leaves
1 to 1 1/2 pounds of turkey meat, diced
Lettuce leaves
To make aspic, add gelatin to 3/4 cup hot stock and stir until dissolved. Add white wine and remaining stock. Cool thoroughly.
Dip grapes in boiling water for 10 seconds, then into cold water. Peel and remove seeds; place peeled grapes in bowl and sprinkle with lemon juice to prevent browning.
Pour layer of aspic into round mold. Arrange grapes with tarragon leaves in a decorative pattern. Refrigerate until set. Cover with another layer of aspic, then with a layer of turkey. Refrigerate until set again. Continue making layers of aspic, grapes, and turkey until all are used. End with layer of aspic covering the top completely.
Refrigerate until set. dip mold in bowl of hot water to loosen and turn out onto lettuce lined plate. Serves 4 to 6 |
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