Shrimp Aspic Madrilene

Simmer the tomato juice (or V-8) with the chicken bouillon cube, tarragon, parsley, sugar, celery seed, and Worcestershire sauce for 20 minutes. Remove from heat.

Soften the unflavored gelatin in cold water and then add into the hot juice mixture to dissolve.

Chill the mixture until thick and syrupy- about 2 hours.

Once juice mixture is chilled, fold in shrimp and/or crab meat. If the shrimp are large, they can be cut into smaller pieces. Fold in chopped celery pieces.

Pour gelatin seafood mixture into a 6 cup ringmold or a brownie sized glass pan.

Chill until firm.

Serve on iceberg lettuce, with Remoulade Sauce.

Can be made early in the day, but is really best if made the day before serving, in order for it to set.