Caviar and Cucumber Aspic

You know you need a gelatin something for your next party. Why go with say jigglers in your team’s colors when you can go with the elegant Caviar and Cucumber Aspic?

Chill 3 plastic egg holders over an oblong pan of cracked ice. Meanwhile, soak 1 1/2 envelopes gelatin in 1/3 cup chicken broth; season with dash of cayenne pepper. Peel and slice 1 1/2 cucumbers. Parboil them, covered in 1 cup boiling water with 1 1/2 tablespoons wine vinegar, for 8 minutes. Place cucumbers and liquid in an electric blender. Add soaked gelatin, blend 10 seconds, and add 3 drops green vegetable coloring to puree. With a pastry brush, apply a thin coating of puree to egg holders, still over ice, and for a few seconds keep applying more gelatin, lightly until set. Place a small teaspoon of red caviar in half of the hollows, one of black caviar in the others, then fill hollows with rest of cucumber-gelatin mixture. Chill in refrigerator until set. Place on pumpernickel rounds slightly larger than the aspics, and arrange on a platter, alternating red and black.

1 1/2 envelopes gelatin
1/3 cup chicken broth
Dash cayenne pepper
1 1/2 cucumbers
1 1/2 tablespoons wine vinegar
1 cup water
3 drops green vegetable coloring
4 ounces black caviar
4 ounces red caviar
36 pumpernickel rounds

From Menus for Entertaining, 72 parties and 400 Recipes for the Good Cook & Hostess, 1960


  1. That’s a lot of work for something so disgusting! 🙂

  2. My thoughts exactly

  3. LOL Liz! Glad to see you back! I was getting worried.

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