WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Appetizer Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

 

Gigi's Avocado Mold

 

 

 

"Cooking is at once one of the simplest and most gratifying of the arts,
but to cook well one must love and respect food."

~ Craig Claiborne


chilipepper.jpg (13952 bytes)
Buy Posters and Prints at AllPosters.com
Wives Tales-Chili Pepper

Charlene Winterle Olson

 

[Flag Campaign icon]

 

 

Friday, November 10, 2006

Your patronage of our affiliate partners supports this web site.  We thank you!

 

 

Gigiís Avocado Mold

2 envelopes unflavored gelatin
2 avocados (preferably California)
4 hard-boiled large eggs, chopped
2 shallots, minced
1/2 cup plus 2 tablespoons mayonnaise
2 1/2 tablespoons fresh lemon juice
1/2 cup chopped fresh parley leaves
1 cup sour cream
1 scallion, chopped
1/4 cup minced onion
1/4 teaspoon Tabasco
1/4 pound salmon roe

In a small saucepan sprinkle the gelatin over 1/2 cup cold water, let it soften for 5 minutes, and heat the mixture over moderately low heat, stirring until the gelatin is dissolved. In a bowl combine well the eggs, 1/2 cup of the mayonnaise, 1/4 cup parsley, scallion, 1/8 teaspoon Tabasco, and 1 1/2 tablespoons of the gelatin mixture, spread the mixture evenly in the bottom of a well-buttered 8-inch springform pan and chill it for 10 minutes.
In a small bowl mash the avocados, add the shallots, 2 tablespoons lemon juice, the remaining 2 tablespoons mayonnaise, the remaining 1/8 teaspoon Tabasco, salt to taste, and 1 1/2 tablespoons of the remaining gelatin mixture and combine the mixture well. Spread the avocado mixture over the egg layer and chill it for 10 minutes.
In a small bowl combine the sour cream, onion, and the remaining gelatin mixture and spread the mixture over the avocado layer. Chill the mold, covered, for at least 4 hours and up to 24 hours.
Run a thin knife around the edge of the pan and remove the side of the pan. Spread the roe carefully on top of the mold, sprinkle it with the remaining 1/4 cup parsley. Serves 12 as a first course.
 

Index - Appetizer Recipe Archives

 

BookBrowser

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home WB01507_.gif (516 bytes) Sitemap WB01507_.gif (516 bytes) Recipe of the Day WB01507_.gif (516 bytes) Art Gallery WB01507_.gif (516 bytes) Cafe WB01507_.gif (516 bytes) Articles WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country WB01507_.gif (516 bytes) Features WB01507_.gif (516 bytes) Chefs WB01507_.gif (516 bytes) Food Quotes WB01507_.gif (516 bytes) Gift Gallery WB01507_.gif (516 bytes) Favorites WB01507_.gif (516 bytes) Basics
WB01507_.gif (516 bytes) Recipe Archives WB01507_.gif (516 bytes) Links WB01507_.gif (516 bytes) Guestbook WB01507_.gif (516 bytes) What's New
  
Webmaster Michele W. Gerhard
Copyright © 1999-2003 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: February 04, 2003.