Aspic Jelly

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 qt. jellied veal stock
  • 1 oz. gelatine
  • bouquet garni (parsley,


Let the stock become quite cold, and remove every particle of fat. Put it into a stewpan with the gelatine, herbs, celery cut into large pieces, the egg whites previously slightly beaten and the shells previously washed and dried. Whisk over heat until nearly boiling, then add the wine and vinegar. Continue the whisking until quite boiling, then reduce the heat and simmer for about 10 min., str