Buttermilk Aspic Ring
Serves: 6-8
  • 2 Tablespoons (2 envelopes) unflavored gelatin
  • ½ cup cold water
  • ½ cup boiling water
  • 2 cups buttermilk
  • 2 teaspoons salt
  • 1 Tablespoon lemon juice
  • 2 teaspoons sugar
  • ½ teaspoon Worcestershire sauce
  • 1 cup ketchup
  • 1 tablespoon grated onion (or ¼ teaspoon onion powder)
  • 1 cup finely-chopped celery
  1. Soften gelatin in cold water for 5 minutes. Add boiling water and stir until gelatin is dissolved; cool to room temperature.
  2. Combine buttermilk, salt, lemon juice, sugar, Worcestershire sauce, catsup and onion. Add gelatin and whisk well. Chill until consistency of an unbeaten egg white; fold in celery.Pour into a 1.5 quart ring mold (about 3½ cups) and chill until firm.
  3. Unmold on plate; line center with lettuce and fill with chive cottage cheese or any desired fish, meat or chicken salad.
Recipe by The Mid-Century Menu at http://www.midcenturymenu.com/2017/02/buttermilk-aspic-ring-1965-a-vintage-recipe-test/