Aspic Jelly

Ingredients

• a quarter of a pound of gelatine
• four quarts of white stock
• one or two chicken carcases
• one teaspoonful of peppercorn
• six coriander seeds
• a morsel of celery
• a little shredded onion
• the whites of two eggs

Method

1. 1

   Soak gelatine in cold water until soft.

2. 2

   Heat white stock and add optional chicken carcases, color, and salt.

3. 3

   Add swollen gelatine to the hot stock.

4. 4

   Mince gravy beef, mix with egg whites, and add to the stock.

5. 5

   Add onion, thyme, bay leaves, peppercorns, coriander seeds, and celery.

6. 6

   Boil for ten minutes, then let settle for twenty minutes.

7. 7

   Strain through clean flannel or muslin.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 206. The excerpt below is the record exactly as published.

Aspic Jelly. Suitable for decoration of cold entree, etc. Procure a quar- ter of a pound of gelatine and soak in cold water until soft. Now place four quarts of white stock in a six-quart stewpan. To this add one or two chicken carcases cut up small (this is optional), add color and salt to taste. When the stock is hot, add to it the swollen gelatine which will then melt. Now pass two pounds of gravy beef through mincer; put mince into a bowl, add the whites of two eggs and squeeze into the meat until the whole is compacted. Put this into the stewpan with the stock, stirring it in well. Now add a little shredded onion, thyme and bay-leaves, one teaspoonful of pep- percorn, six coriander seeds, and a morsel of celery

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