Aspic Jelly

Ingredients

• two ounces of good gelatine
• three pints of strong stock
• two eggs
• a dessertspoonful of tarragon vinegar
• two dessertspoonfuls of common vinegar
• six white peppercorns

Method

1. 1

   1.

2. 2

   Soak gelatine in water until soft, then strain.

3. 3

   2.

4. 4

   Combine gelatine with stock in a basin.

5. 5

   3.

6. 6

   Whisk egg whites and shells with peppercorns and bouquet garni, then add to stock.

7. 7

   4.

8. 8

   Add vinegars and whisk until frothy.

9. 9

   5.

10. 10

    Heat slowly until boiling, then simmer.

11. 11

    6.

12. 12

    Let stand until clear, then strain into a basin.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 121. The excerpt below is the record exactly as published.

Aspic Jelly. 277 and put the beans at the bottom. 4. On a tripod place two pounds of fat bacon or pork. 5. Bake for an hour, or the meat may be roasted and the beans placed in the dripping-pan. Precautions. — The beans should be quite tender before baking. ASPIC JELLY. Ingredients. Stock. Gelatine. Eggs. Bouquet garni. Tarragon Vinegar. White Pepper. Common Vinegar. 1. Soak two ounces of good gelatine in water till it softens. 2. Strain off the water. 3. Put the gelatine into a basin with three pints of strong stock. This may be prepared either from knuckle of veal or calves’ feet, or lean beef, or all of them. 4. Whisk up the whites and shells of two eggs, and one egg without the shell. 5. Put them into a clean stewpan with six white peppercorns and a bouquet garni, containing a clove of garlic. 6. Add a dessertspoonful of tarragon vinegar and two dessertspoonfuls of common vinegar

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