Return to Main Recipes Page/Return to Home Page
2 bunches basil leaves
Soften the gelatin in a little of the cold bouillon for 5 minutes and heat to dissolve.
Blend all the ingredients in an electric blender, pour into a decorative mold and refrigerate until
set. Unmold onto a decorative platter.
Poster's Notes:
Posted by Elena Eder
Nutritional Info Per Serving: N/A
1-1/4 cups chicken bouillon or 1 rectangular cube and 1-1/4 cups water
2 1-tablespoon envelopes unflavored gelatin
5 tablespoons mayonnaise
1 medium clove garlic
1 teaspoon Worcestershire sauce
I use this either as an appetizer on the cocktail table pre-dinner or as a first course.