Friday, January 9, 2015

FFWD - Arman’s Caviar in Aspic


We did try to eat [the Poulet en Gelee a l'Estragon].  It wasn't that bad, though when Eric saw it, his face went a shade or two grayer.  It just tasted like cold chicken with jelly on top of it.  We all chewed glumly for a bit, but it was no use.
 
Julie Powell, p143 Julie and Julia

Ahem.  Well, this is one French Fridays with Dorie recipe that I can put down to experience.  As Mardi said, this one was all about the technique.  That's just as well, because it certainly wasn't about the taste.

All started well on the road to making Arman’s Caviar in Aspic.  I had caviar.  I even found fish stock (in lieu of the fish bullion cube).  I made my jelly.  The jelly set.  Tick, tick, tick.



Then the fun began.  My jelly partly iced over in the fridge, destroying part of it.  Then I found when I cut it into cubes that it was quite delicate - not the kind of thing I could hand around at a party.  I think it needed more gelatine.  And then, after carefully spooning some caviar into my fishy jelly squares, I tasted one.  I nearly gagged.  Yuk!  It tasted what I imagine an old smelly shoe innersole with caviar on top might taste like.  Thank goodness for the garbage bin.  This is one French dish that I will not be embracing.

On the plus side, salmon in a jar now sounds positively appetising. 

To see what the other Doristas thought of this recipe, visit the LYL section of the FFWD website.

20 comments:

Kari said...

Oh dear!! This does sound like an experience, and not a very tasty one. I guess you live and learn - at least they look quite impressive :)

Mardi Michels said...

I'm with Kari - they look mighty impressive! Good for you. One day I will make the actual recipe. Ahem.

Kayte said...

Well it looks interesting but it sounds disgusting indeed. I'm not sure I would have been brave enough to even try it all but you are always such a game player! Kudos to you for giving it a good run.

Adriana said...

Hats off for bravery, Gaye! I skipped right through this one. I had never seen 'blonde' caviar before your post.

Liz Berg said...

LOL---certainly an honest review! They do look quite beautiful, despite their taste!

Diane Balch said...

The original version sounded pretty bad to me too. Very brave for making it.

Kathy said...

Love your post!! Kudos to you for making this one! I agree, they do look impressive! I knew from the beginning, I wasn’t doing fishy gelatin…it just sounded so gross to me! Glad I went rogue and made Champagne Aspic! It was quite good!

Cakelaw said...

Kathy, I wish I'd thought of that - it actually sounds quite good.

2paw said...

Oh, and it looked so nice too. My nan always made grated carrot and pineapple in jelly for Christmas tea. Knowing what pineapple does to jelly I am amazed at her skill!!

KB from Prof Who Cooks said...

One of my fellow makers and non-eaters of this dish! Totally agree with you about it not being good at all and I laughed when I read about the salmon in a jar sounding appetizing. :)

Cher Rockwell said...

I am very impressed with anyone who went through with this as is! Bravo.

Andrea_TheKitchenLioness said...

Dear Gaye, respect dear friend, respect! I applaud you for going the extra mile with this recipe!
Andrea

Betsy said...

You might have dumped it in the trash bin, but they look gorgeous. The color of both the aspic and the caviar look icy, just like winter. (Of course, it's summer where you are.) Chalk it up to experience and move on! Good job for to least trying it.

Mary Hirsch said...

First, in my opinion, Salmon in a Jar is not all that appetizing. Secondly, your blog was hysterical although I don't think you meant it to be. I agree with all the remarks, great respect for going the extra mile (Andrea), great job for trying (Betsy), impressive that you stuck with it (Cher), an honest review (Liz),and, hats off for bravery (Adriana) Gaye, have you ever written a Post where you've received more compliments? I rest my case.

Karen @ From Scratch said...

I'll be making this one next week, but I don't have high hopes for it. A fun adventure anyway!

Cakelaw said...

Indeed, because the enzymes in pineapple are a downer for jelly.

Cakelaw said...

:)

Cakelaw said...

Try champagne jelly, like Kathy - that sounds good.

Diane Zwang said...

I love that you quoted Julie and Julia. You were brave to try it anyway, better than I did. On to next week.

Guyla Mayo said...

Lol! If your experience made salmon in a jar sound appetizing that might be a good thing. But it might not.....