AuthorRetroRuth
From Weight Watchers International, 1974
Tested Recipe!
[cooked-sharing]
Place lamb in blender container, and process at high speed or put through a grinder twice. Combine tomato puree, celery, curry powder, salt, and garlic powder. Add to lamb; mix well. Shape mixture into loaf in baking pan. Bake at 300 degrees for 30 minutes. Cool
Soften gelatin in chicken bouillon in a saucepan. Stir over low heat until gelatin is dissolved. Chill in refrigerator until syrupy. Spoon a thin layer of gelatin over cooled lamb loaf. Chill in refrigerator until gelatin sets. Add a second layer of gelatin. Chill again. Repeat until loaf is thickly coated with aspic. Arrange sliced radishes, green pepper strips, and pimento strips in attractive design on top of the loaf. Spoon remaining gelatin over vegetables. Chill until gelatin is firm.
Serve garnished with parsley
Yield: 4 servings
Ingredients
Directions
Place lamb in blender container, and process at high speed or put through a grinder twice. Combine tomato puree, celery, curry powder, salt, and garlic powder. Add to lamb; mix well. Shape mixture into loaf in baking pan. Bake at 300 degrees for 30 minutes. Cool
Soften gelatin in chicken bouillon in a saucepan. Stir over low heat until gelatin is dissolved. Chill in refrigerator until syrupy. Spoon a thin layer of gelatin over cooled lamb loaf. Chill in refrigerator until gelatin sets. Add a second layer of gelatin. Chill again. Repeat until loaf is thickly coated with aspic. Arrange sliced radishes, green pepper strips, and pimento strips in attractive design on top of the loaf. Spoon remaining gelatin over vegetables. Chill until gelatin is firm.
Serve garnished with parsley
Yield: 4 servings
