1/2 cup of chopped parsley
1/2 cup of cooked carrot, diced
1 cup of cooked peas
1/2 cup of common salad seasoning (vinegar, oil, salt, and pepper)
1 tablespoon of unsweetened gelatin
1/4 cup of cold water
1 cup of chicken broth (use bouillon cubes)
1/2 cup of cooked asparagus tips, or canned
1 cup of cooked chicken, cut into small pieces
Agrião
Mayo
1/2 cup of chopped parsley
1/2 cup of cooked carrot, diced
1 cup of cooked peas
1/2 cup of common salad seasoning (vinegar, oil, salt, and pepper)
1 tablespoon of unsweetened gelatin
1/4 cup of cold water
1 cup of chicken broth (use bouillon cubes)
1/2 cup of cooked asparagus tips, or canned
1 cup of cooked chicken, cut into small pieces
Agrião
Mayo
Mix the parsley, carrot, and peas
Let them marinate in the salad seasoning for 1 hour
Dissolve the gelatin in cold water and mix it with the chicken broth
Refrigerate until it thickens slightly
Drain the vegetables from the salad seasoning and mix them with the asparagus tips, cooked chicken, and the gelatin mixture
Pour into a ring mold of about 1 1/4 liters and refrigerate until firm
Unmold onto a serving plate and fill the center with agrião
Serve with mayonnaise or salad dressing on the side
Yield: 6 to 8 servings.
