July 26, 2013
"A thing of beauty is a joy for ever".
A Piece of My Work
While in Provence, I saw some trays and casuelas, which were made in the neighboring Spain. I got 'inspired' and I made the tray with the four casuelas I am showing here.
A Provencal Serving Dish
There are four casuelas fitted in the tray. We used them at our first Art Show in October 2012, in Long Beach
A Recipe for Today
Volaille en Aspic a la Mode des Carpathes
2 cans of chicken broth
2 drum sticks
2 small carrots, sliced
¼ bundle of parsley
1 tsp. salt
1 tsp. white pepper
2-3 cloves of garlic
2 pc. gelatin
Cook chicken with carrots, parsley, salt and pepper.
Shred the meat in small pieces.
Place the broth and the meat in a rectangular container with the garlic and a bit of raw parsley.
Pour the liquid gelatin.
2 Tbsp. warm chicken broth
2 pc. gelatin powder
After it gets wet, place in the microwave for 20 sec. then pour over the chicken and broth in the container.