While you still might find a Jell-o salad at a potluck dinner, its savory cousin, jellied consommé is rarely seen. This molded gelatin dish made with clarified broth, usually flavored with wine or vegetables, makes a sparkly summer lunch or appetizer, especially when served in glass bowls.
For people, mostly all old, who remember eating turtle soup, it was a deliciously rich, stew-like menu item in many restaurants. Unfortunately, the soup is responsible for the near extinction of its key ingredient in the 1950s and ’60s, alligator snapping turtle. It is now protected from the soup pot.
This version of turtle soup is made with puréed peas, cream, and butter, the peas being the main distinguishing ingredient. Modern recipes forgo the turtle and replace it with beef bouillon for the rich stew taste.
Oysters Rockefeller, named for its richness, is a Southern delicacy made up of oysters on the half shell topped with buttery green herbs and breadcrumbs. Though waning in popularity over the years, they are still seen on menus, often with bacon or spinach replacing the fancy green sauce.
Another rich appetizer, clams casino are New England’s answer to the South’s oysters Rockefeller. These are clams served on the half shell with bacon and, often, peppers, butter, and garlic.
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