Aspic Jelly

Aspic Jelly

Aspic Jelly

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit
45 minutes

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Details
  • Servings:   4
  • Calories:   346
  • Protein:   21g
  •  
  • Fiber:   15g
  • Sugar:   10g
  • Carb Total:   38g
  •  
  • Saturated:   2g
  • Fat Total:   5g
  •  
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   4 Points
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Cuisine
  • condiment
  • dip
  • spread
Comments
Ingredients
  • 1 bay leaf
  • Carrot
  • Celery
  • 1 sprig savory
  • Whites 3 eggs
  • 1 box gelatine
  • Juice 1 lemon
  • 7/8 cup white or Madeira wine
  • Onion
  • 2 sprigs parsley
  • 1/2 teaspoon peppercorns
  • 1 quart Brown Stock for dark meat
  • 1 quart White Stock for vegetables and white meat, or
  • 2 sprigs thyme
  • 2 tablespoons each, cut in cubes
Instructions

Aspic jelly is always made with meat stock, and is principally used in elaborate entres where fish, chicken, game, or vegetables are to be served moulded in jelly. In making Aspic Jelly, use as much liquid as the pan which is to contain moulded dish will hold.Put vegetables, seasonings, and wine in a saucepan; cook eight minutes, and strain, reserving liquid.

Add gelatine to stock, then add lemon juice and strained liquid. Season with salt and cayenne and whites of eggs slightly beaten.

Add slowly to remaining mixture, stirring constantly until boiling-point is reached.

Place on back of range and let stand thirty minutes. Strain through a double cheese-cloth placed over a fine wire strainer, or through a jelly bag.

View original preparation instructions

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