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.
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:
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 :)
I'm with Kari - they look mighty impressive! Good for you. One day I will make the actual recipe. Ahem.
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.
Hats off for bravery, Gaye! I skipped right through this one. I had never seen 'blonde' caviar before your post.
LOL---certainly an honest review! They do look quite beautiful, despite their taste!
The original version sounded pretty bad to me too. Very brave for making it.
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!
Kathy, I wish I'd thought of that - it actually sounds quite good.
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!!
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. :)
I am very impressed with anyone who went through with this as is! Bravo.
Dear Gaye, respect dear friend, respect! I applaud you for going the extra mile with this recipe!
Andrea
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.
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.
I'll be making this one next week, but I don't have high hopes for it. A fun adventure anyway!
Indeed, because the enzymes in pineapple are a downer for jelly.
:)
Try champagne jelly, like Kathy - that sounds good.
I love that you quoted Julie and Julia. You were brave to try it anyway, better than I did. On to next week.
Lol! If your experience made salmon in a jar sound appetizing that might be a good thing. But it might not.....
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