Kotelettes in GeUe (Pork Chops in Aspic)

Ingredients

• 6 chops
• 10 leaves of gelatine
• A tablespoonful of salt
• 2^ pints water
• I gill Tarragon vinegar
• 1 teaspoonful Liebig's Meat Extract
• Onions
• Soup herbs
• Peppercorns

Method

1. 1

   Put the chops on in boiling water, removing any scum.

2. 2

   Add the soup herbs, onions, peppercorns, salt, and vinegar, and boil till tender.

3. 3

   Skim off the fat from the broth, strain, and dissolve in it 10 leaves of gelatine.

4. 4

   Stir in half a teaspoonful of Liebig's Meat Extract.

5. 5

   Pour into a deep dish to cover the bottom.

6. 6

   Once set, decorate with slices of boiled eggs, pickled cucumbers, and place in the chops.

7. 7

   Pour over the rest of the broth.

8. 8

   When cold, cut out the chops separately and serve.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 50. The excerpt below is the record exactly as published.

Kotelettes in GeUe. (Pork Chops in Aspic). For 6 Persons. Time of Preparation : 2 hours. 6 chops. 10 leaves of gelatine. Peppercorns. A tablespoonful of salt. 2^ pints water. Onions. Soup herbs. I gill Tarragon vinegar. \ teaspoonful Liebig's Meat Extract.

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