Aspic Jelly

Ingredients

• two quarts of filtered cold water
• 6 ozs. of gelatine
• half-pint of French vinegar
• one onion
• one head of celery
• one bay-leaf
• a sprig of thyme
• thirty peppercorns
• a little salt
• a very little cayenne pepper

Method

1. 1

   Dissolve gelatine in a small portion of water, add the rest of the water, and simmer in a stewpan.

2. 2

   Cool and skim off impurities.

3. 3

   Beat the whites and shells of four eggs into the jelly over a brisk fire until they begin to coagulate, then add lemon juice mixed with cold water and strained.

4. 4

   Simmer, strain through a jelly-bag, and fill a mould or shallow dish to cool and cut into shapes.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 6. The excerpt below is the record exactly as published.

ASPIC JELLY Auntie’s Cakes Aspic Essence. — In a pint of con- somme and half a gill of vinegar put 4 ozs. of minced ham, a little parsley and mace, and let it simmer until reduced one half. Strain through a fine sieve, clarify with white of an egg, press through a napkin, and use it for roast poultry. Aspic Jelly. — Two quarts of filtered cold water, 6 ozs. of gelatine, half-pint of French vinegar, one onion, one head of celery, one bay-leaf, a sprig of thyme, thirty peppercorns, a little salt, a very little cayenne pepper

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