Aspic Jelly

Ingredients

• 1 tablespoon each of carrot
• teaspoon peppercorns
• onion
• celery
• 1^2 cups white wine
• 1 box gelatine
• 1 quart white or brown stock
• 1/2 a bayleaf
• Juice 1 lemon
• 1 clove
• Whites 2 eggs

Method

1. 1

   Put vegetables, seasonings, and one cup of wine in a saucepan.

2. 2

   Cook for seven or eight minutes and strain.

3. 3

   Add gelatine and lemon juice to stock, heat to boiling, and mix in the strained liquor.

4. 4

   Cool, then add beaten egg whites diluted with some stock.

5. 5

   Stir and bring to boiling, then rest for ten minutes.

6. 6

   Strain through cheesecloth and add remaining wine.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 88. The excerpt below is the record exactly as published.

Whites 3 eggs. Salt and cayenne. Melt butter, add flour, and slowly the scalded milk, then the seasonings and cheese. Remove from fire, and add yolks beaten until thick. Cool and fold in the whites beaten until stiff. Pour in buttered dish, .and bake twenty minutes in slow oven. Patties. Patty shells are filled with creamed sweetbreads, oysters, chicken and mushrooms ; oysters and mushrooms in white or brown sauce. These are all served in patty shell as a course at luncheon or dinner. They are ar- ranged prettily on a fringed napkin, and garnished with cress, parsley, etc. Quail Pie. Remove the breast and legs from six quails. Season with salt and pepper, dredge with flour, and saute in butter. To the butter in the pan add one stalk of celery, a sprig of parsle^^ cut fine and a few peppercorns. Cook for five minutes. Put th^ backs of the birds in stewpan with the butter and celery, cover with cold water, and simmer for one hour. Drain from bones and celery, and make a sauce for the pie by thickening with flour and butter rubbed together. Season with salt and pepper and a little white wine. Allow one bird ENTREES. 191 for each person. Ponr over the bird the sauce, and cover with a rich plain paste made with half butter and half lard. Bake to a crisp golden brown in oven. Serve with currant or cranberry jelly. Aspic Jelly. Aspic jelly is always made with meat stock, and is used for elaborate entrees where fish, chicken, game, tongue, vegetables, etc., are combined in it, and served unmoulded. Rule for Aspic. 1 tablespoon each of car- y^ teaspoon peppercorns, rot, onion and celery. 1^2 cups white wine. Sprig parsley. 1 box gelatine. Sprig thyme. 1 quart white or brown stock. V2 a bayleaf. Juice 1 lemon. 1 clove

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