Shrimp in Aspic With Sauce Vierge

Name: Shrimp in Aspic With Sauce Vierge
Yield: 8 servings
Cuisine: French
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)

By Marian Burros

Updated August 16, 2015

Total Time: 15 minutes, plus overnight refrigeration
Rating: (0)
Comments: Read comments

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Ingredients

Yield:8 servings

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)

Ingredient Substitution Guide

Preparation

ASPIC PREPARATION:
1. Step 1
  Soften gelatin in wine. Heat stock to boil; remove from heat and stir in gelatin to dissolve completely.
2. Step 2
  Heat 3 cups clam juice to boiling; add shrimp; reduce heat and poach one minute. Cool shrimp in the liquid.
3. Step 3
  Sprinkle each of eight ½-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.
4. Step 4
  To serve, unmold on cold plates and pass warm Sauce Vierge.