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Cranberry Gelatin Salad
2 cups boiling water 2 boxes (4-serving size each) lemon-flavored gelatin 2 tubs (10 oz each) frozen cranberry-orange sauce, thawed 1 cup fresh raspberries
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Asparagus, Pepper and Chive Aspics
500 g (1 lb) green asparagus 5 stems chives 1 L (4 cups) vegetable broth 1 garlic clove, chopped ½ red pepper, diced ½ yellow pepper, diced Sufficient quantity salt and pepper 20 g (2 tbsp) powdered gelatine
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