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A terrific, refreshing starter for a hot-climate meal. From the Wisconsin Dutch chapter of the Untied States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.
- Soften gelatin in water for five minutes.
- Add to hot stock and stir until dissolved.
- Season to taste with salt and add parsley.
- When firm, cut in cubes or beat slightly with a fork.
- Serve in cold martini glasses.