SpaFgel in Aspio (Asparagus in Aspic)

Ingredients

• 2 lbs. fresh asparagus
• or I lb. tinned asparagus
• I pint asparagus water
• I gill Tarragon vinegar
• ^ teaspoonful Engl, mustard
• I tablespoonful salt
• 1 „ sugar
• 0.5 oz. gelatine
• 2 tablespoonsful chopped parsley
• A little Liebig's Meat Extract

Method

1. 1

   Peel the asparagus, cut it into pieces about 2 inches long, and boil till tender in 0.5 pint water with salt and sugar.

2. 2

   Drain on a sieve.

3. 3

   Dissolve the gelatine in 0.5 pint of the asparagus water, stir in the Tarragon vinegar, mustard, and a little Meat Extract, and place on ice.

4. 4

   When the aspic begins to set, stir in the chopped parsley.

5. 5

   Brush a mould with oil, pour in some of the half-set aspic, let it stand till set, place a layer of asparagus, and continue with alternate layers of aspic and asparagus.

6. 6

   The topmost layer should be aspic.

7. 7

   Turn out on a glass dish and serve.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 51. The excerpt below is the record exactly as published.

paFgel in Aspio. (Asparagus in Aspic) For 6 Persons, Time of Preparation : 2 hours. 2 lbs. fresh asparagus or I lb. tinned asparagus. \ pint asparagus water. I gill Tarragon vinegar, ^ teaspoonful Engl, mustard. I tablespoonful salt. 1 „ sugar. \ oz. gelatine. 2 tablespoonsful chopped parsley. A little Liebig's Meat Extract

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