- 19 Apr 2015
- Local time
- 9:38 AM
- Maidstone, Kent, UK
Agreed about the aspic, but you can't have the prawn cocktail though - a culinary classic when done properly.
You are wrong about aspic. Its can be delicious and elegant. Really! I made 'oeuf en gelée' (classic French dish) with tarragon a while back. I meant to explore using aspic more, but never got round to it.
Don't know if I posted the recipe but here are the photos: