White Bread With Gourmet Salad & Tomato Aspic With Shrimps

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1
White Bread With Gourmet

1 whole white bread
2 tablespoons butter or margarine
1 small crushed garlic clove
2-3 tablespoons grated cheese

For the salad:
4 small tomatoes into wedges
2 hg cleaned shrimp [7 oz.]
1 hg small fresh champignons, cut in two [3,5 oz.]
1 small can asparagus
1 tin of mussels in water

For the sauce:
3 tablespoons oil
1 tablespoon vinegar
salt
pepper
2 tablespoons chives shred

Cut away the top 0f the white bread and try to remove the soft inside making a large shell. Cut the soft inside in squares connected at the bottom. Spread a mixture of butter and garlic on the inside of the bread shell and sprinkle plenty of cheese over. Place the bread shell and buttered insides sprinkled with cheese on a well cleaned baking sheet and toast them in very hot oven 275 – 300o [530 – 570o F.], until they have a nice light brownish golden colour. Mix together all ingredients for the salad sauce and mix with tomatoes, shrimp, mushroom, asparagus and mussels. Fill the bread shell with the salad, place the toasted squares  around it and serve as fresh as possible.

(6 servings)

2
Tomato Aspic With Shrimps

1 can of tomato juice + water = 6 dl [1.3 pints]
1-2 tablespoons lemon juice
celery salt
pepper
6 sheets gelatine
2.3 hg shrimp [8 oz.]
To garnish :
large , crisp lettuce leaves

Leave the gelatine in cold water for a while. Boil tomato juice, water and wringed gelatine and flavour with lemon juice, salt and pepper. Pour tomato juice mixture into suitable moulds, washed with cold water, and set them cold. Once the gel begins to harden, insert rinsed and cleaned shrimp into moulds. Place the aspics on fresh lettuce leaves just before serving.

(4 servings)

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