Aspic Jelly

Ingredients

• 2 quarts filtered cold water
• 6 ozs. gelatine
• 1 pint French vinegar
• I onion
• I head celery
• I bay leaf
• A sprig of thyme
• 30 peppercorns
• A little salt
• A very little cayenne pepper

Method

1. 1

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

2. 2

   Cool and skim off impurities.

3. 3

   Whisk the whites and shells of four eggs into the jelly over a brisk fire until coagulated.

4. 4

   Add lemon juice mixed with cold water, simmer, strain through a jelly bag, and fill a mould or shallow dish.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 121. The excerpt below is the record exactly as published.

ASPIC JELLY. 299 sweetbreads cut to the size of grapes, button mush- rooms, are the materials for this garnish. The cocks' combs are generally bought in bottles. If taken from the bird, they must be so trimmed at the edges as to allow of the blood disgorging, and the little skin must be rubbed off with a cloth dipped in boiling water and salt. It takes about eight hours' soaking in cold water to disgorge the cocks' combs. They must be simmered in broth with lemon- juice and butter, till three-parts done, and then the other ingredients are to be added with a rich white sauce, and the cooking completed in this sauce. The garnish is used with a fricassee of chicken, or to fill a vol-au-vent. Egg Balls. Take four hard-boiled eggs, separate the yolks from the whites, pass them through a hair sieve, add one tablespoonful of curry pow^der, one of flour, four raw yolks, salt and pepper. Mix them into a stiff paste, and make them into small balls ; cook them in water, boiling for five minutes ; drain them on a cloth, and use for soups or entrees. Aspic Jelly. 2 quarts filtered cold water ; 6 ozs. gelatine ; \ pint French vinegar ; I onion ; I head celery ; I bay leaf ; 30O ASPIC JELLY. A sprig of thyme ; 30 peppercorns ; A little salt ; A very little cayenne pepper

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