Savoury Jelly for Turkey

Ingredients

• Strain 1 quart of the broth
• add 1 oz. of soaked gelatine
• the whites of two eggs
• squeeze in the juice of half a lemon
• adding 1 wineglassful of Madeira wine
• a small piece of ice, the size of an egg

Method

1. 1

   Skim fat from broth, add gelatine, and boil.

2. 2

   Mix egg whites, lemon juice, Madeira, and crushed ice.

3. 3

   Gradually add broth while whisking.

4. 4

   Strain into a bowl and let cool.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 162. The excerpt below is the record exactly as published.

Savoury Jelly for Turkey. — Strain lqt. of the broth in which a galantine of turkey has been cooked into a saucepan, thoroughly skim off all the fat, add loz. of soaked gelatine, and boil for five minutes. Put into another saucepan the whites of two eggs, adding the shells as well, squeeze in the juice of half a lemon, adding wineglassful of Madeira wine, and a small piece of ice, the size of an egg

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