Aspic for Garnishing
From Kirmess cook book, 1907
Serves 6
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Kirmess cook book (1907), page 97. The excerpt below is the record exactly as published.
a bay leaf, half a cup of wine and one box of Cox's gelatine, soaked in a cup of cold water. Beat into the mixture the slightly beaten whites and crushed shells of two eggs. Heat to the boiling point, stirring constantly, and let boil five min- utes. After standing ten minutes skim off the froth, etc., and strain through a cheesecloth folded double and held in a colander. ASPIC FOR GARNISHING. Pour the liquid jelly into a new tin to the depth of half an inch. Wring a napkin out of cold water and spread it smoothly over the meat board. Dip the pan in warm water and turn the jelly on the napkin; stamp in round, diamonds or other fanciful shapes. If blocks of greater thickness be required, fill the pan to the required depth with the liquid aspic. When turned from the mould, cut in squares or diamonds with a knife, wiped dry after having been dipped in hot water. SALADS. 227 TO CHOP JELLY. Cut the jelly slowly, first in one direction, then in the opposite direction. Each piece, whether large or small, should be clean-cut and distinct. Aspic melts or softens in a warm place, and should not be taken from the mould until the time of serving, and then it must be handled with care. A8PI0 JELLY. Mrs. Elmer 8, Forbes. Cook together for ten minutes one tablespoonful each of finely chopped carrot, onion, and celery, with a lit- tle parsley, a bit of bay leaf, a clove, eight whole pep- pers and the juice of two lemons. Have ready half a box of Cox's gelatine, dissolved in cold water, and two cups of brown stock or beef extract. Season with salt and pepper and add a little kitchen bouquet. Beat the whites of two eggs
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