Aspic Jelly

Name: Aspic Jelly
Ingredients: 1 quart White Stock for vegetables and white meat, or 1 quart Brown Stock for dark meat.; Juice 1 lemon.; Whites 3 eggs.; Carrot, 2 tablespoons cut in cubes.; Onion, 2 tablespoons cut in cubes.; 2 sprigs parsley.; 1 sprig savory.; 2 sprigs thyme.; ½ teaspoon peppercorns.; 1 box gelatine.; ⅞ cup white wine.; 1 bay leaf.; Celery, 2 tablespoons cut in cubes.

Preparation info

Difficulty
Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

About

Ingredients

Carrot, 2 tablespoons cut in cubes.
Onion, 2 tablespoons cut in cubes.

Method

Aspic jelly is always made with meat stock, and is principally used in elaborate entrées where fish, chicken, game, or vegetables are to be served moulded in jelly. In making Aspic Jelly, use as much liquid as the pan which is to contain moulded dish will hold.

Put vegetables, seasonings, and wine (except two