3 envelopes of unflavored gelatin
1 1/3 cups of cold water
3 cups of warmed chicken broth
2 tablespoons of freshly squeezed lemon juice
2 tablespoons of English-style Worcestershire sauce
1/2 pound cooked eel, cut into bite-sized pieces
1 can of baby corn (200g)
1 cup of cooked and diced sweet potatoes (170g)
1 1/2 cups of cooked and diced sweet potatoes (245g)
2 tablespoons of salt
2/3 cup of mayonnaise (150g)
3 envelopes of unflavored gelatin
1 1/3 cups of cold water
3 cups of warmed chicken broth
2 tablespoons of freshly squeezed lemon juice
2 tablespoons of English-style Worcestershire sauce
1/2 pound cooked eel, cut into bite-sized pieces
1 can of baby corn (200g)
1 cup of cooked and diced sweet potatoes (170g)
1 1/2 cups of cooked and diced sweet potatoes (245g)
2 tablespoons of salt
2/3 cup of mayonnaise (150g)
Dissolve the gelatin in cold water
Combine with warmed chicken broth, lemon juice, and Worcestershire sauce
Allow to thicken slightly in the refrigerator
Pour 1 cup of this mixture into a decorative mold measuring 25 cm in diameter
Lay a layer of sweet potatoes, baby corn, and eel on top
Add the remaining ingredients: gelatin mixture, mayonnaise, and salt
Chill until firm
Unmold and garnish to taste
Serves 18 portions.
