Aspic Jelly
From Miss Parloa's kitchen companion, 1887
Serves 6
Aspic jelly is used to garnish cold meats, fish, or salads.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 239. The excerpt below is the record exactly as published.
the remainder of the consomme* on the fire in a saucepan. As soon as it reaches the boiling-point, add the soaked gelatine and the other ingredients. Draw back to a cooler part of the range, and stir for five minutes. Then strain through a flannel bag or a napkin. The liquid may be cooled in any form one pleases. The amount of materials given will make nearly three pints of jelly. Aspic jelly is used in such dishes as boned birds, foie de gras, and all kinds of delicate meats and fish. The mode of making it described is the simplest one. If the whites of two eggs be moderately well beaten and added to the hot consomme at the same time that the soaked gelatine
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