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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

266.0. "Madrilene Parfait (Tomato Aspic and Sour Cream)" by TWEED::MAY () Mon May 19 1986 13:15

    I am new to Notes.  Some of us are just late starters...
    
    My wife and I recently moved to NH.  We have dined out
    frequently sinced we've moved.  We found a nice place to
    eat.  Perhaps some of you have heard of it, The Fitzwilliam Inn.
    
    Well, without going into a novel, on the menu, listed under
    appetizers, was "Madrilene Parfait".  Not being very brave, I
    asked the waitress what it was.  She told me it was a tomato aspic
    layered with sour cream.  I couldn't resist.
    
    When she brought it to me, I could help but think of a Strawberry
    Parfait,(dessert).  When I tasted it, I couldn't believe my
    taste buds.
    
    I asked the waitress if I could have or buy the recipe. 
    
    	>>> NO WAY <<<
    
    They wouldn't even sell the recipe to me.  I guess some secrets
    are priceless.
    
    Does anyone have a recipe for this ?
    
    Jim

T.R Title User Personal
Name Date Lines

266.1 For brave tastebuds only... TWEED::MAY Jim Fri May 23 1986 15:44 35

T.R	Title	User	Personal Name	Date	Lines
266.1	For brave tastebuds only...	TWEED::MAY	Jim	`Fri May 23 1986 15:44`	35
	< I've found the recipe > Thought some of you might be interested in the ingredients... 3 cups tomato juice 1 teaspoon sugar 1 cup strong chicken broth 2 env. unflavored gelatin (dissolve 2 cubes) 3/4 cup cold water 1/2 cup shopped green pepper 2 teaspoons lemon juice 2 teaspoons Angostura bitters 1. Blend in a saucepan the tomato juice, chicken broth, green pepper and sugar. Cover and simmer 6 to 8 minutes, or until green pepper is tender. 2. Soften gelatin in the cold water in a bowl. 3. Strain tomato juice mixture into bowl with gelatin and stir until dessolved. Blend in the lemon juice and bitters. Cool. Chill until firm. 4. Just before serving, stir mixture lightly with a fork. Spoon into parfait glasses layering with "Sour Cream Aspic",(below). Garnish with notched slices of lemon wedges, if desired. 4 to 6 servings Sour Cream Aspic ---------------- 1 cup chicken broth, heated to almost boiling. Soften 2 tablespoons unflavored gelatin in 1/3 cup of cold water. Add to hot stock, stir until dissolved. Belnd in 1 cup sour cream and Chill.

    		< I've found the recipe >
    
    Thought some of you might be interested in the ingredients...
    
    3 cups tomato juice			1 teaspoon sugar
    1 cup strong chicken broth		2 env. unflavored gelatin
      (dissolve 2 cubes)		3/4 cup cold water
    1/2 cup shopped green pepper	2 teaspoons lemon juice
    					2 teaspoons Angostura bitters
    
    
    1.  Blend in a saucepan the tomato juice, chicken broth, green pepper
    	and sugar.  Cover and simmer 6 to 8 minutes, or until green
        pepper is tender.
    
    2.  Soften gelatin in the cold water in a bowl.
    
    3.  Strain tomato juice mixture into bowl with gelatin and stir
        until dessolved.  Blend in the lemon juice and bitters.  Cool.
        Chill until firm.
    
    4.  Just before serving, stir mixture lightly with a fork.  Spoon
    	into parfait glasses layering with "Sour Cream Aspic",(below).
        Garnish with notched slices of lemon wedges, if desired.
    
    					4 to 6 servings
    
    Sour Cream Aspic
    ----------------
    
    1 cup chicken broth, heated to almost boiling.
    Soften 2 tablespoons unflavored gelatin in 1/3 cup of cold water.
    Add to hot stock, stir until dissolved.  Belnd in 1 cup sour cream
    and Chill.