Aspic, or Savoury Jelly

Ingredients

• a handful of burnet
• a handful of chervil
• a handful of tarrasron
• in white vinegar
• some chicken-stock reduced
• the whites of four eggs
• a little isinglass
• some salt
• some pepper

Method

1. 1

   Boil herbs in vinegar, then add chicken stock.

2. 2

   Beat egg whites and mix with the stock, heat until nearly boiling, then strain through a jelly-bag.

3. 3

   Use for decorations or as a jelly for pies.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 133. The excerpt below is the record exactly as published.

Aspic, or Savoury Jelly. This is a most important item in the dressing of cold entrees. Boil a handful of burnet, chervil, and tarrasron in white vinegar till this is well impregnated with the aroma of the herbs ; then pour into the stew-pan some chicken- stock reduced. When your jelly is well seasoned, beat the whites of four eggs with a whisk in an earthen pan, into which throw the aspic ; put the whole in a stew-pan, and place it on the fire ; continually beat and stir the jelly till it becomes white ; it then nearly boils. Now draw it to the corner of the stove, and on the stew-pan put a cover, Avitli some red embers upon it ; when perfectly transparent, strain it through a napkin or jelly-bag, a sieve being too coarse. When to be used ibr decorations, such as borders, etc., the aspic must be sufficiently stitf. For this purj^ose take two or more ladlefuls of stronsr brown stock, well seasoned Avith roots and aromatic herbs. Put this in a stew-pan, with two spoonfuls of tarragon vinegar, a little isinglass, and four whites of eggs, some salt

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