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boiling water
1 small slice onion
bunch celery leaves
small piece bay leaf
1 1/2 tsp salt
1/4 tsp dried leaf thyme
1/4 tsp dried leaf chervil
4 peppercorns
1 lb raw shrimp
1 envelope unflavored gelatin
1/4 cup cold water
1 1/2 cups chicken stock
1/4 tsp dried leaf tarragon
1/4 tsp dried leaf chervil
1 tbsp wine vinegar
2 tbsp lemon juice
1/2 tsp salt
pinch pepper
yellow food coloring (optional)
3 large ripe avocados
watercress or parsley |
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Method :
Put about 2 inches (5cm) boiling water
in saucepan. Add onion, celery leaves, bay leaf, 1 1/2 tsp (7ml)
salt, thyme, 1/4 tsp (1 ml) chervil and peppercorns and simmer 5
minutes. Drop in rinsed shrimp. Add more boiling water if necessary
to cover shrimp. Bring to a boil. Turn down heat, cover and simmer
just until shrimp are bright red, about 5 minutes. Remove from heat
and drain. Cool shrimp, shell, clean and chill. Add gelatin to cold
water and let soak 5 minutes. Combine chicken stock, tarragon and
1/4 tsp (1ml) chervil in saucepan and heat to boiling. Remove from
heat and add gelatin mixture. Stir until gelatin is dissolved. Add
vinegar, lemon juice, 1/2 tsp salt, pepper and a few drops of food
coloring to tint the mixture a delicate yellow. Set in ice water and
chill until beginning to set.
Separate the unpeeled avocados into
halves and set in a dish or pan, supporting them so they are level.
Spoon a little of the slightly thickened gelatin mixture into the
hollows of the avocados and over the cut edges (this will keep the
cut part from darkening). Arrange the chilled shrimp attractively in
the hollows of the avocados. Spoon more gelatin mixture over shrimp.
Chill until serving time. Garnish each avocado half with a sprig of
watercress or parsley at serving time. Set the salads on individual
plates on a bed of watercress if it is available.
Note: Use 2 cans large shrimp rinsed
under cold water and chilled instead of fresh shrimp, if desired.
Serves 6
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