276 Ordinary Aspic Jellies

Name: Ordinary Aspic Jellies
Yield: To make 5 litres (8¾ pt or 1⅜ U.S. gal)
Cuisine: France
Ingredients: Place 500 g (1 lb 2 oz) finely chopped lean minced beef with 3 egg whites and 10 g (⅓ oz) chervil and tarragon in a suitable thick-bottomed pot.; Place 500 g (1 lb 2 oz) finely chopped lean minced beef with 3 egg whites and 10 g (⅓ oz) chervil and tarragon in a suitable thick-bottomed pot.; Place 500 g (1 lb 2 oz) finely chopped lean minced beef with 3 egg whites and 10 g (⅓ oz) chervil and tarragon in a suitable thick-bottomed pot.; Place 500 g (1 lb 2 oz) finely chopped lean minced beef with 3 egg whites and 10 g (⅓ oz) chervil and tarragon in a suitable thick-bottomed pot.

Preparation info

To make
5 litres

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Ascertain the consistency and setting quality of the stock to be used so as to estimate the amount of gelatine required.
Skim and decant the stock.
Place 500 g (1 lb