Aspic or Meat Jelly
From Wholesome cookery, 1887
A simpler way is to pour the meat jelly into a border mould and fill the vacant space with a mayonnaise of fish, meat, or vegetables.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 44. The excerpt below is the record exactly as published.
Aspic or Meat Jelly. Boil a calf s foot in 2 quarts of a well-flavoured, clear pot au feu soup ; strain it and let it become cold; when set, clear off the fat. Now slightly warm the greater part of it again, and pour a little in a mould. When it is set, lay some pieces of hard-boiled egg, cut gherkins
Cook this with the app: pantry check, scaling, and the assistant.