Aspic

Ingredients

• Two cups fish broth
• two cups tomato juice
• large package of dissolved Cox’s gelatine
• whites of one or two eggs
• a little kitchen bouquet
• two spoons sherry
• Flavor with lemon, pepper, and salt

Method

1. 1

   Combine fish broth, tomato juice, and dissolved gelatine.

2. 2

   Flavor with lemon, pepper, and salt.

3. 3

   Clear with egg whites and part of the shell.

4. 4

   Drain through cotton flannel.

5. 5

   Color with kitchen bouquet and flavor with sherry.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 83. The excerpt below is the record exactly as published.

aspic over it. Arrange on a platter. Garnish with the chopped aspic, lemon, and parsley around and serve with a cold auronan sauce. This is a beautiful dish for a late supper. [May also be served as a cold fish dish with the salad.] Aspic. Two cups fish broth, two cups tomato juice, large pack¬ age of dissolved Cox’s gelatine. Flavor with lemon, pepper, and salt; clear with the whites of one or two eggs, half beaten, and part of the shell. Put through a cotton flannel to drain. When done, color with a little kitchen bouquet till it assumes the shade of sherry; also flavor with two spoons sherry

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