Gelée à l'Aspic

Ingredients

• 1 quart rich veal stock
• 1 small bouquet garni
• 1.5 oz. leaf gelatine
• 1 gill of sherry
• 1 gill of French wine vinegar
• half a lemon
• 2 whites of eggs
• 1 stick celery

Method

1. 1

   The stock should be cold; remove any fat that may be on the surface.

2. 2

   Put the gelatine and bouquet garni with the stock in a stew-pan.

3. 3

   Cut the celery into small pieces, beat up the whites of eggs a little, and mix with the stock.

4. 4

   Stir over a brisk fire continually until nearly boiling, then add the wine, vinegar, and lemon juice, and let boil up.

5. 5

   Move the stew-pan on the side of the stove for about twenty minutes.

6. 6

   Strain through a jelly bag or cloth, repeat straining until perfectly clear.

7. 7

   Keep the aspic in a basin, and use as required.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 82. The excerpt below is the record exactly as published.

I quart rich veal stock or other white and fairly clear stock, I small bouquet garni consisting of parsley, tarra- gon, chervil, thyme, and lemon rind, i| oz. leaf gelatine, I gill of sherry or Sauteme, i gill of French wine vinegar, -J lemon, 2 whites of eggs, \ stick celery

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