Caviar and Cucumber Aspic Recipe:

  1. Sprinkle caviar in the bottom of a lightly oiled ring mold.
  2. Peel and slice cucumbers.
  3. Add 3/4 cups water and white wine vinegar each.
  4. Cook slowly until tender.
  5. Force the cucumber mixture through a fine sieve to make a smooth puree.
  6. Add gelatin soaked in 3/4 cup cold water, a few drops of onion juice, 1 generous tablespoon of white wine, a few grains of cayenne and salt and pepper to taste.
  7. Add a little vegetable coloring, strain and pour into the mold over the caviar.
  8. Cool then chill until the gelatin is set.
  9. Unmold the aspic on a serving dish.
  10. Fill the center with chopped hard-cooked eggs mixed with chopped raw onion.
  11. Garnish with mayonnaise forced through a pastry bag with a fancy tube

Ingredients required:

  • Caviar.
  • Oil.
  • 3 large cucumbers.
  • Water.
  • 1 1/2 envelopes gelatin.
  • White wine.
  • Onion juice.
  • Cayenne.
  • Salt.
  • Pepper.
  • Green vegetable coloring.
  • Hard-cooked eggs, chopped.
  • Raw onion, chopped.
  • Mayonnaise.