Trout in Aspic

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is an extremely ornamental Victorian dinner-party recipe. Our ancestors were obliged to go through the long process of making their own aspic jelly and clearing it with eggshells. We can use a prepared packet, and lose nothing, for with the wine it is very good.


  • 6 trout, filleted by the fishmonger
  • ½ bottle of claret
  • 1 pint


Poach the seasoned trout fillets in the red wine and allow to get cold. Have ready a small mould or soufflé dish for each person. Make up your aspic jelly with the wine in which the fish cooked, making up the required quantity with water. Add a squeeze of lemon juice, taste for seasoning and allow to cool but not to set. Rinse the moulds with cold water. Pour in