Aspic Jelly

Name: Aspic Jelly
Ingredients: 2 chicken or veal bouillon cubes; 1 lemon; 2 egg Whites and shells; 2 egg Whites and shells; 10 peppercorns; 1teasp. salt; bouquet garni (parsley, thyme, bay leaf); bouquet garni (parsley, thyme, bay leaf); bouquet garni (parsley, thyme, bay leaf); bouquet garni (parsley, thyme, bay leaf); 1 tablesp. tarragon vinegar; 1 onion; 1 carrot; 2–3 sticks of celery; 2 chicken or veal bouillon cubes; 1 qt. water; 2½ oz. gelatine; ¼ pt. malt vinegar

From Gelatine

Preparation info

Difficulty
Medium

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1871

About

Ingredients

2 egg Whites and shells
1 lemon
2 chicken or veal bou

Main course

Method

Whisk the egg whites slightly, wash the shells; peel the lemon rind as thinly as possible, and strain the juice; crumble the cubes. Put them with the rest of the ingredients into a pan, whisk over heat until boiling, then simmer very gently for about 20 min. Strain through a jelly bag.