Aspic Jelly

Ingredients

• two-thirds of a pint of strong stock
• half an ounce of gelatine
• a couple of bay-leaves
• about half a tumbler of cream
• a small piece of toasted bread

Method

1. 1

   Boil the stock with gelatine and bay leaves until dissolved.

2. 2

   Remove bay leaves, pour into a basin, and skim off scum.

3. 3

   Boil cream, then pour warm stock into it, stir, and set aside.

4. 4

   Once set, cut into pieces and garnish with parsley and lobster-claw.

Nutrition per serving

As published

This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 35. The excerpt below is the record exactly as published.

a small piece of toasted bread, such as is used for toast-and-water, will be found best for the purpose — of course put in when the jelly is hot. When the jelly is set, it must be cut up — two silver forks are best for the purpose — and piled up in the centre of the silver dish, for the chicken cutlets to be placed round it. Next, we have two-thirds of a pint of strong stock left in the saucepan. Add to this about half an ounce of gelatine and a couple of bay-leaves, and let it boil till the gelatine is quite dissolved ; take out the bay- leaves, and pour it off into a basin, and take off any little scum that may have risen from the gelatine. Next pour some cream — about half a tumbler — into an enamelled saucepan ; as soon as it begins to boil, pour HOW TO GIVE A DINNER. 69 the warm stock on it, take it off the fire, stir with a spoon for a few minutes, and pour it into a small basin for use. Now this white sauce, which is exceedingly nice, when cold will be a hard jelly, looking like blanc- mange. Next take the shces of chicken and a few thin slices of ham, pour a little of the white sauce on to a plate, and before it has time to cool, cover the plate with very thin shces of chicken ; dip the ham into the stock, and spread it over the chicken, again covering the ham with some more thin slices of chicken. Cover the whole, by means of a spoon, with some more white sauce, taking care to leave a little sauce for use afterwards. Now when all this sets, which it will do very quickly, it becomes hke a large white cake, barely half an inch thick. Cut this white cake into little oval pieces, the size and shape of the lobster cutlets, with a sharp penknife ; take up each cutlet carefully, and with a small spoon, or end of a silver knife, cover the edges with the white sauce, which must be nearly set. Next cut some tiny green leaves out of some pickled gherkins, and some red leaves out of some beetroot, or the red skin of a chilli, and place four little leaves, two of each in the centre of each cutlet, star-shaped ; a drop of white sauce will make it stick. Place a little piece of parsley, not much bigger than a pin’s head, in the centre of the star ; stick a little lobster-claw, three-quarters of an inch long, in each cutlet, and place them in a silver dish, round the aspic jelly

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