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Aspic Jelly

Name: Aspic Jelly
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bay leaf; Carrot; Celery; 1 sprig savory; Whites 3 eggs; 1 box gelatine; Juice 1 lemon; 7/8 cup white or Madeira wine; Onion; 2 sprigs parsley; 1/2 teaspoon peppercorns; 1 quart Brown Stock for dark meat; 1 quart White Stock for vegetables and white meat, or; 2 sprigs thyme; 2 tablespoons each, cut in cubes; 2 tablespoons each, cut in cubes

Aspic Jelly takes approximately 45 minutes from beginning to end. This condiment has 345 calories, 20g of protein, and 5g of fat per serving. For $4.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

345 kcal

Calories

20 g

Protein

5 g

Fat

52 g

Carbs

Ingredients

For 4 servings

Instructions

1
Aspic jelly is always made with meat stock, and is principally used in elaborate entres where fish, chicken, game, or vegetables are to be served moulded in jelly. In making Aspic Jelly, use as much liquid as the pan which is to contain moulded dish will hold.Put vegetables, seasonings, and wine in a saucepan; cook eight minutes, and strain, reserving liquid.
2
Add gelatine to stock, then add lemon juice and strained liquid. Season with salt and cayenne and whites of eggs slightly beaten.
3
Add slowly to remaining mixture, stirring constantly until boiling-point is reached.
4
Place on back of range and let stand thirty minutes. Strain through a double cheese-cloth placed over a fine wire strainer, or through a jelly bag.