Aspic Jelly

Ingredients

• 6 gills water
• 1 gill sherry
• 1 ,, mixed vinegars (malt, tarragon, and chilli)
• Rind and juice of 1 lemon
• 1 carrot
• 1 onion
• 1 stick of celery
• 8 white peppercorns
• ^ teaspoonful salt
• The whites and shells of 2 eggs
• 2^ oz. French leaf gelatine

Method

1. 1

   Put all these ingredients into a large rinsed pan.

2. 2

   Stir over a clear fire till the gelatine is dissolved.

3. 3

   Whisk briskly till a good froth is formed.

4. 4

   Remove the whisk, and allow the jelly to boil up with force; then draw it to the side of the fire and allow it to settle.

5. 5

   Strain through a jelly-cloth till clear.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 38. The excerpt below is the record exactly as published.

aspic jelly. | Seasoning. Have the sauce and the aspic jelly liquid and cool, and mix them together. Season the mixture, wring through a tammy cloth, and add the cream. Use when just beginning to thicken. N.B. — Brown or tomato sauce may be used instead of Bechamel sauce to vary the colour and flavour. [ 180 ] MAYONNAISE SAUCE. 2 yolks of eggs. 1 gill salad oil. Pepper, salt. Mnegar. A little mustard. Put the yolks and seasonings into a basin, and stir in the salad oil drop by drop. When thick and smooth stir in the vinegar. COLD TARTARE SAUCE. 1 gill mayonnaise sauce. 1 teaspoouful chopped gherkins. 1 ,, ,, capers. 1 „ „ parsley. I „ „ chervil. h » « tarragon. Mix all the ingredients together. JELLIES. i [ >83 ] ASPIC JELLY. 6 gills water. 1 gill sherry. 1 ,, mixed vinegars (malt, tarragon, and chilli). Rind and juice of 1 lemon. 1 carrot. 1 onion. 1 stick of celery. 8 white peppercorns. ^ teaspoonful salt. The whites and shells of 2 eggs. 2^ oz. French leaf gelatine

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