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Aspic Jelly

  • 2 tablespoons carrot, cut in cubes
  • 2 tablespoons onion, cut in cubes
  • 2 tablespoon celery, cut in cubes
  • 2 sprigs parsley
  • 2 sprigs thyme
  • 1 sprig savory
  • 2 cloves
  • 1/2 teaspoon peppercorns
  • 1 bay leaf
  • 7/8 cup white or Madeira wine
  • 1 box gelatine
  • 1 quart White stock for vegetables and white meat or
  • 1 quart Brown Stock for dark meat
  • Juice 1 lemon
  • White 3 eggs
Aspic jelly is always made with meat stock, and is principally used in elaborate entrees where fish, chicken, game or vegetables are to be served mold in jelly. In making Aspic Jelly, use as mush liquid as the pan which is to contain mold 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 30 minutes (be patient, you rascal). Strain through a double cheese cloth placed over a fine wire strainer, or through a jelly bag.
Submitted by Cassyjean - Torrington, CT Aug 17, 2009 15 min 30 min 45 min


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