Serves: 10
Total Calories: 213
Sprinkle gelatin over 1/2 cup cold water. Combine remaining water, bouillon and hot pepper sauce in a saucepan bring to a boil and remove from heat. Add gelatin and stir until dissolved stir in vermouth. Chill until thick and syrupy. Stir in green onions, parsley and capers pour mixture into an oiled 6-cup ring mold. Lightly salt and pepper beef strips and evenly distribute in gelatin. Cover and chill until firm, about 3 to 4 hours. Unmold on serving platter and garnish with tomato wedges, olives and lettuce. Serve with mustard sauce in center of mold.
This Parslied Beef In Aspic recipe is from the Salads for All Seasons Cookbook. Download this Cookbook today.
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