Aspic Jelly

From Gelatine

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


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


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.