Sunday, November 30, 2008

Caviar Jelly

This recipe is from my great grandmother Baba. It is enough to make 2 rings.

1.5 quarts highly seasoned rich soup stock
1.5 Tablespoons gelatin dissolved in water
2 molded pans
2 jars caviar.


  1. To each quart of stock, add I level Tablespoon gelatin.

  2. Add sherry to taste and heat

  3. Have wet molds ready with pimentos, cut into stars, on the bottom.

  4. When stock begins to thicken fold in two jars caviar.

  5. Fill molds and chill.

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