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Aspic Jelly

  • 1 quart good stock
  • Whites and shells of 2 eggs
  • 1 cup lean raw beef
  • 1 ounce gelatine
  • 1 tablespoon vinegar
  • 2 tablespoon sherry
  • 20 peppercorns
  • 10 cloves
  • 2 stalks celery
  • 1 teaspoon salt
  • 1/2 teaspoons ground mace
  • Sprig of parsley
Mix the beef and eggs thoroughly together and add to the stock before it gets hot. When hot add gelatine (previously soaked in cold water), boil for about five minutes, strain and add vinegar, sherry, 20 peppercorns, 10 cloves, 2 or 3 stalks of celery, 1 teaspoon salt, mace, sprig of parsley.
Submitted by Cassyjean - Torrington, CT Jun 14, 2009 15 min 30 min 45 min


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