Ingredients
- 425ml (¾ pint) tomato juice
- 20g (¾ oz.) gelatine
- 2 tsp lemon juice
- 2 or 3 minced gherkins
- endive, cucumber and shrimps to garnish
- seasoning as required
- dash of Worcestershire sauce
- 275g (½ pint) picked shrimps (fresh, frozen or canned)
Soften gelatine in 3 tablespoons cold water, then dissolve over heat. Stir in half the tomato juice and mix until gelatine is dissolved. Cool down with remaining tomato juice and add flavourings and seasoning to taste. Stir in shrimps last. When mixture shows signs of thickening, spoon into prepared individual moulds. Turn out shapes on to a lettuce or endive-lined dish, garnish with more shrimps and cucumber. Serve with salad dressing.
No comments:
Post a Comment