Aspic

Ingredients

• half an ounce of extract of meat
• a pint of water
• half an ounce of German or French gelatine

Method

1. 1

   Dissolve extract of meat in water, flavor with spices and herbs, and add gelatine.

2. 2

   Use thin leaves of gelatine that dissolve quickly in the broth.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 170. The excerpt below is the record exactly as published.

aspic (aspic chaud). Thus, the proper place for chaudfroids in our system is between sauces and jellies, where we have accordingly placed them. The three principal varieties of chaudfroid correspond to the three principal sauces mentioned ; other sauces are evidently not so suitable for this treatment. Citronized Milk Jelly, or Jelly with Curdled Milk, This very excellent refreshing and nutritious dish has for ingredients 1 quart of milk, 12 oz. of white sugar powder, 4 lemons, and 1 oz. of gelatine. When milk, sugar, gelatine, and lemon-zest have been boiled, turned out into a basin and allowed to cool a little, add the juice of the lemons, and continue stirring till the casein is curdled. 264 THE SPIRIT OF COOKERY Then put in moulds in cold water and let set. The casein rises to the top ; when the jelly is turned out, it occupies the base, and the jelly forms the top stratum. Aspic, a Jelly with Essence of Meat. How this Greek name for a shield, and also for a venomous serpent, came to be applied to a savoury jelly is not yet explained. The jelly, if made without any solid additions, serves as a sauce with cold meat. Such a savoury jelly may, indeed, be given with all cold meat at meals. It moistens and flavours the morsel at the same time. If aspic could be made only according to the recipes of modern cookery-books, beginning with calf’s feet, etc., the frequent use of this preparation would be impracticable. But with normal broth, made by dissolving half an ounce of extract of meat in a pint of water, flavoured as you please with spices and herbs, and half an ounce of German or French gelatine

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