To serve: Unmold the aspic by briefly dipping the mold in about 1/2-inch of hot water. Invert a platter over the mold, hold them together and turn over. Remove the plastic and slice.

Pour the tomato aspic into a 4-cup ring mold coated with cooking spray, cover with plastic, and return to the fridge until set. To prepare the shrimp salad: ...

When I see a wedge of jambon persille, a mosaic of rose-pink chunks of ham set in a shimmering aspic flecked with parsley, I know I’m back home in Burgundy. I’ve come across parsleyed ham in ...

To mold the ham, add a shallow layer of aspic (three-fourths cup) to the glass bowl or terrine mold and chill it in the refrigerator or over ice water about 8 to 10 minutes until almost set.

They became en vogue again in the 19th century as towering gelatin molds, and are out again in the early 20th century. ... Danielle Curran, a member of several aspic-themed Facebook groups, ...

Assemble the tomatoes. Place the hollowed tomatoes upright in a small baking dish or cast iron skillet. Spoon a small layer of herbed breadcrumbs into the bottom of each, followed by a spoonful of ...

Place a large platter on top of the mold and carefully turn over. The aspic will release onto the platter. Serve with crostini that has been smeared with fresh goat cheese, and garnish with herbs.