Uncle Wiggily

Thursday, May 19th, 2011

Instead of sugarplums dancing in your head, imagine hard cooked eggs and chicken rhumba-ing in gelatin. That’s essentially what aspic is: ingredients suspended in Jell-O. It was a popular “fancy” dish served in the ’50s and ’70s and there were lots of disgusting meat versions (imagine a chicken and hard cooked egg-filled snowglobe, whose water […]