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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A terrific, refreshing starter for a hot-climate meal. From the Wisconsin Dutch chapter of the Untied States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. Ingredients:
1 tablespoon gelatin |
1/4 cup cold water |
2 cups hot chicken stock |
salt, to taste |
1 tablespoon fresh parsley, minced |
Directions:
1. Soften gelatin in water for five minutes.
2. Add to hot stock and stir until dissolved.
3. Season to taste with salt and add parsley.
4. Chill.
5. When firm, cut in cubes or beat slightly with a fork.
6. Serve in cold martini glasses.
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