278 Game Aspic Jelly

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

The preparation of this jelly is the same as for Ordinary Aspic Jelly with the following differences: For a game jelly not having a specific flavour, the clarification is composed of 250 g (9 oz) very lean chopped beef and the same quantity of chopped flesh of ground game.

If the jelly is to have a well-determined specific flavour it is necessary to use the flesh of a particular item of game in the clarification, e.g. the flesh of partridge, grouse, ptarmigan etc.

All game jellies can be improved in flavour and aroma by the addition of 2 tbs of fine old brandy per 1 litre ( pt or U.S. cups) of jelly—it is essential that the brandy be of the finest quality and it is better not to use it at all rather than to use a poor quality one. The jelly may not be perfect without the brandy but it will be passable.