Crawfish in Aspic Bellerive Recipe

Name: Crawfish in Aspic Bellerive
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 pints mayonnaise; 3 tablespoons gelatin; ½ cup cold water; 2 chicken bouillon cubes; 5 ounces catsup (ketchup); 8 pitted and finely chopped olives; 2 hard-boiled eggs, finely chopped; 1 tablespoon chopped chives; 4 tablespoons finely chopped sweet pickles; 4 whole pimientos, finely chopped; 1 lb boiled peeled crawfish tail; 1 dash Worcestershire sauce; 1 dash Tabasco sauce; salt

Servings: persons

1 12 pints mayonnaise
3 tablespoons gelatin
½ cup cold water
2 chicken bouillon cubes
5 ounces catsup (ketchup)
8 pitted and finely chopped olives
2 hard-boiled eggs, finely chopped
1 tablespoon chopped chives
4 tablespoons finely chopped sweet pickles
4 whole pimientos, finely chopped
1 lb boiled peeled crawfish tail
1 dash Worcestershire sauce
1 dash Tabasco sauce
salt

1
Put mayonnaise in bowl.
2
Dissolve gelatin in water.
3
Bring gelatin mixture and boullion cubes to boil on low fire.
4
Add to mayonnaise with remaining ingredients.
5
Mix well and put in oiled molds.
6
Let stand in refrigerator overnight.
7
Serve on chopped lettuce.
8
Decorate with mayonnaise and tomato wedges and the dressing of your choice.

1346

kcal

Calories

139

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 12 pints mayonnaise, 3 tablespoons gelatin, ½ cup cold water, 2 chicken bouillon cubes, and more.

Yes, Crawfish in Aspic Bellerive falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crawfish in Aspic Bellerive

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