recipe has come from one of the recipe groups, Restaurant-Recipes@egroups.com.
I have no links to the originator but the following
was attached with the recipe:
Hoppin' John's Charleston, Beaufort &
is a harbinger of spring, a favoured starter
course throughout the South. Shrimp are often
added to the aspic, but here it is served with
a dollop of homemade mayonnaise flavored with
a few cooked shrimp".
FOR THE ASPIC:
1/4 cup boiling water
1 tablespoon (1 envelope) unflavored gelatin
2 cups tomato juice, or 1 x 16 ounce can crushed
1 celery rib, minced
1 to 2 teaspoons grated onion
1/2 teaspoon salt
1/8 teaspoon cayenne
1 1/2 tablespoons sherry vinegar
Lettuce leaves for garnish
FOR THE MAYONNAISE:
1/2 teaspoon dry mustard, or 1 teaspoon prepared
1/2 teaspoon salt
1 cup peanut oil
1 tablespoon fresh lemon juice
Several cooked shrimp, peeled
To make the aspic
Pour the boiling water over the gelatin in a
mixing bowl and stir well so that all of the
gelatin dissolves. Add the remaining ingredients
except the lettuce and mix well. Rinse six 1/2
cup ramekins in cold water and fill them with
the aspic. Refrigerate to set and chill. To
unmold, dip in hot water for a for a few seconds
and invert onto a bed of lettuce.
To make the
Put the mustard, salt, and egg in a blender
and blend for about 20 seconds. Add the oil
very slowly, at first by droplets, continually
blending until all of the oil has been bound
with the egg mixture and the mayonnaise is thick
and creamy. Scrape down the sides with a rubber
spatula, add the lemon juice, and blend briefly.
With the motor running, start adding cooked
shrimp, one at a time, blending well after each
shrimp is added. Continue adding shrimp until
the desired flavour is reached. Store well capped
and refrigerated for no more than 3 days.
Serve the aspic
with a dollop of mayonnaise.