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Aspic Jelly

  • 2 quarts consomme
  • 1 tablespoons lemon juice
  • 2 tablespoons granulated gelatine
  • 1/2 cup hot water
Boil consomme with lemon juice until reduced to one quart. Season well and clear. Soak gelatine in two tablespoons cold water and dissolve in hot water, add to clear consomme, strain, and use as a mold for fish, meats and salads. It is very necessary that the consomme be highly seasoned, as the success of the aspic depends on the flavor.
Submitted by Cassyjean - Torrington, CT Jul 14, 2009 15 min 30 min 45 min

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