Aspic Jelly

Ingredients

• 1 oz. gelatine
• 1 bay-leaf
• 1 pint milk
• 10 peppercorns
• 1 tablespoonful vinegar
• 0.5 teaspoonful salt
• 1 tablespoonful Tarragona vinegar
• rind of 0.5 lemon cut thinly
• juice of 0.5 lemon
• white and shell of 1 egg

Method

1. 1

   Place all the ingredients in a saucepan, add the white of egg well beaten, and shell and whisk all in the saucepan; bring to the boil, and boil 3 minutes slowly; stand 5 minutes, and strain through towel and sieve.

Nutrition per serving

As published

This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 22. The excerpt below is the record exactly as published.

aspic jelly. Method. — Take ^ lb. ham, pounded and passed through a sieve ; mix with \ pint Plasmon jelly 1 tablespoonful aspic jelly ; set in any little fancy moulds. Serve for breakfast or luncheon. 95. CHEESE STRAWS.— Ingredients : 4 oz. Parmesan cheese; 4 oz. pastry flour; 1 oz. Plasmon powder ; pepper , salt cayenne of paprika, a little dry mustard; 2 oz. butter; e?iough milk to bind the dough. 47 Method. — Mix the flour and Plasmon, rub the butter lightly in, add the cheese, season to taste, mix with a little milk into stiffish dough ; roll out thinly, cut into rings and straws ; bake a delicate brown, put straws through rings, and decorate with a little more grated cheese and Plasmon powder mixed together. 96. CHEESE BALLS. — Ingredients : Equal quantities of grated cheese, breadcrumbs , and thick Plasmon stock ; salt a?id pepper to taste. Method. — Mix these ingredients together and bind with thick Plasmon stock ; make into balls, dip in stock, and roll in breadcrumbs. Fry in hot fat. 97. TOMATO PASTE FOR SANDWICHES. — Ingre- dients : i tin of tomato puree ; £ lb. Cheddar cheese ; 3 oz. breadcrumbs ; 2 tablespoonfuls Plasmon ; pepper and salt to taste. Method. — Open the tin of puree and turn into a saucepan ; grate the Cheddar cheese and mix with the breadcrumbs, pepper and salt ; let the puree boil, then add the other ingre- dients; boil all together with the Plasmon for 10 minutes, pour into a basin, and let it get quite cold before using ; spread between brown or white bread and butter and cut into sand- wiches. Sufficient for 60 sandwiches. Cost of above quantity, is. 2 d. 98. SCRAMBLED EGG PATTIES. — Ingredients: Patty- cases of Plasmon bread , fried ; 2 eggs : 1 gill Plasmon stock ; salt and pepper ; chopped parsley. Method. — Beat the eggs up thoroughly, first removing the white speck ; add the Plasmon stock and seasoning, and mix them thoroughly; melt the butter in a pan (enamelled for preference), pour in the mixture, and stir carefully until it thickens. Heap this mixture in the patty-cases, garnish with parsley, and serve hot. SAVOURY MOULD. 99. Balls. — Ingredients: 2 eggs, hard-boiled ; 2 tablespoon- fuls anchovy paste ; 2 tablespoonfuls cheese , grated ; 2 teaspoonfuls Plasmon, dry ; 6 capers ; a little cayenne ; a little cucumber or olives. 4S Method. — Pound the yolks, anchovy, and capers together ; add cheese, cayenne, and Plasmon. Mix well, form into small marbles. Line Dariole moulds with aspic jelly ; decorate with white of egg and olives or cucumbers, fill with balls and jelly in layers. 100. Aspic Jelly. — Ingredients: i oz. gelatine; i bay-leaf; i pint milk; io peppercorns ; i tablespoonful vinegar; | tea- spoonful salt ; i tablespoonful Tarragona vinegar; rind of \ lemon cut thinly ; juice of \ lemon ; white and shell of i egg

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