Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


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


    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 tablespoons) in a saucepan; cook eight minutes, and strain, reserving liquid. Add gelatine to stock, then add lemon juice. Heat to boiling point and add strained liquid. Season with salt and cayenne. Beat whites of eggs slightly, add two tablespoons wine, and dilute with one cup hot mixture. Add slowly to remaining mixture, stirring constantly until boiling point is reached. Place on back of range and let stand thirty minutes. Strain through a double cheese cloth placed over a fine wire strainer, or through a jelly bag.