Grand Aspic

Ingredients

• a quart requires to contain an ounce of gelatine
• an ounce of gelatine
• gelinglass, the pure form of glass-like gelatine
• coloured red by beetroot or cochineal
• brown by brown gravy or caramel
• The spices are best applied as tinctures

Method

1. 1

   Prepare a savoury coulis as the base.

2. 2

   For each quart, dissolve one ounce of gelatine.

3. 3

   Clarify the gelatine if using from calf's feet or use gelinglass.

4. 4

   Color the aspic as desired and apply spices as tinctures.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 172. The excerpt below is the record exactly as published.

Grand Aspic. It is necessary for large establishments, such as hotel kitchens, to have at hand a general reserve aspic, to be used for the immediate production of special great and little aspics. It is called grand for the same reasons that certain sauces are called grand, namely, because it represents a general base, produced on a large scale, to be divided into parts to receive separate specialization from additions mainly. The aspic, then, has for its basis a savoury coulis, and in this respect does not differ from the sauces. Each quart requires to contain an ounce of gelatine. The gelatine may be made from calf’s feet, and this has to be clarified by white of egg, or it may be supplied directly as gelinglass, the pure form of glass-like gelatine now sold in trade. The aspic may be coloured red by beetroot or cochineal, or brown by brown gravy or caramel. Its own colour is, however, quite acceptable. The spices are best applied as tinctures

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