Economical Aspic Jelly

Ingredients

• Put a quart of white stock
• 6 shallots
• i bay leaf
• a bunch of fine herbs
• 4 ozs. gelatine
• whites of three eggs
• half a pint of cold water
• a tablespoonful of Maille vinegar

Method

1. 1

   In a stewpan, combine white stock, shallots, bay leaf, herbs, and gelatine.

2. 2

   Stir until dissolved, cool, and mix in whipped egg whites, cold water, and vinegar.

3. 3

   Bring to a boil for ten minutes, strain, and pour into a mould or shallow dish to cool.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 122. The excerpt below is the record exactly as published.

Economical Aspic Jelly. Put a quart of white stock {i.e. made from veal or chicken) in a stewpan with 6 shallots, i bay leaf, a bunch of fine herbs, and 4 ozs. gelatine. Place on the fire, and stir till the gelatine is dissolved ; then re- move the stewpan, and let it cool ; whip the whites of three eggs, and put in with half a pint of cold water and a tablespoonful of IMaille vinegar

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