275 Stock for Red Wine Fish Aspic Jelly

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

This stock is usually the one which has been used in the cooking of a fish such as carp, trout etc. and the proportions of liquid for it are always half good red Burgundy and half gelatinous fish stock so as to ensure the setting of the prepared jelly. The additional flavour is supplied by the ingredients used in the cooking of the fish.