Swans On The Lake
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INGREDIENTS 2 envelopes gelatin
1 quart chicken broth
Raw carrot, turnip, beets, and radish slices
Watercress
12 hard-boiled eggs
Fresh caviar or paté de foie gras
12 (3-inch) pieces uncooked spaghetti
Parafin
Lemon wedges
Toasted rye bread
Truffles or black olives
MayonnaiseSoak 2 envelopes gelatin in 1/2 cup cold water and dissovle over hot water. Stir into 1 quart chicken broth. Pour onto a round platter that has been decorated with "flowers" cut from slices of raw carrots, turnips, beets, and radishes, and the stems and leaves of watercress. Place the platter in the refrigerator until the aspic is set. Be careful to arrange a place in the refrigerator beforehand, to accommodate the platter.
Cut 12 hard-boiled eggs in half lengthwise, cutting away only enough of the white to permit the removal of the yolks. Fill the hollow egg whites with fresh caviar or paté de foie gras.
Boil 12 (3-inch) pieces of spaghetti only long enough to permit you to bend them without fear of breaking. Place them on a bread board and bend into the shape of swans' necks. Pin them in this fashion onto the board and add enough melted parafin to cover. When the parafin has hardened, the necks may be trimmed.
While the "swans' necks" are cooling, place the filled egg whites carefully on top of the aspic. Replace all in the refrigerator.
When ready to serve, put the necks in place and decorate the "lake" with pieces of canoe-shaped wedges of lemon. Serve with buttered, thin slices of toasted rye bread.
Makes 12 servings
NOTE: "Wings" for the "swans" may be fashioned out of truffles if you are lucky enough to have some, or out of black olives. Paste on with a little mayonnaise. You can also give the "swans" eyes by painting the ends of the spaghetti. Other filling may be used inside the egg-white cases.