Shrimp in Aspic With Sauce Vierge

• 1 1/2 envelopes unflavored gelatin
• 13 cup dry white wine
• 2 cups fish stock (or clam juice)
• 3 cups clam juice
• 24 medium shrimp, shelled and cleaned
• 2 23 tablespoons chopped chives
• Sauce Vierge (see recipe)

1. Soften gelatin in wine.
2. Heat stock to boil; remove from heat and stir in gelatin to dissolve completely.
3. Heat 3 cups clam juice to boiling; add shrimp; reduce heat and poach one minute.
4. Cool shrimp in the liquid.
5. Sprinkle each of eight 1/2-cup molds with 1 teaspoon chives.
6. Arrange three shrimp in each mold over the chives.
7. Fill molds with aspic and refrigerate several hours or overnight.
8. To serve, unmold on cold plates and pass warm Sauce Vierge.

unflavored gelatin, white wine, fish stock, clam juice, shrimp, chives

Taken from cooking.nytimes.com/recipes/2268 (may not work)