A lign Hies in Aspic (Eels in Savoury Jelly)

Ingredients

• 1 eel about 2 lb. in weight
• 1 gill vinegar
• 1/2 lemon
• 1 small bunch herbs (bouquet garni)
• 2 slices of onion
• 1 hard-boiled egg
• 1 pint aspic jelly
• 1 raw egg
• a few picked shrimps

Method

1. 1

   Clean the eel, remove the head and bones, and season.

2. 2

   Cook in vinegar, lemon, herbs, and onion until tender.

3. 3

   Cool and slice.

4. 4

   Reduce cooking liquor, strain, and mix with aspic.

5. 5

   Layer eel and jelly in a mould, set, and serve garnished.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 207. The excerpt below is the record exactly as published.

A lign Hies in Aspic (Eels in Savoury Jelly).— 1 eel about 2 lb. in weight, gill vinegar, % lemon, 1 small bunch herbs (bouquet garni), 2 slices of onion, 1 hard-boiled egg, 1 pint aspic jelly, 1 raw egg, a few picked shrimps

Cook this with the app: pantry check, scaling, and the assistant.