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Trout in Aspic
Preparation info
Serves
6
Difficulty
Medium
Appears in
The Cookery of England
Published 1975
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.
Ingredients
6 ½ bottle 1 pint
Method
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