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Aspic

Yield about 2 cups

Ingredients

  • 2 envelopes unflavored gelatin
  • 2 1/2 cups water

How to Make It

  1. Soften gelatin in water in a small saucepan; cook over medium heat, stirring constantly, until gelatin dissolves. Pour mixture into a lightly oiled 15- x 10- x 1-inch jellyroll pan; chill until firm. Cut into 1/2-inch squares. Turn out of pan. Use to garnish Salmon Mousse.

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