279 White Fish Aspic Jelly

Method

The clarification of fish jelly is carried out as follows:

  1. Use egg whites in the proportions of 3 whites per 5 litres ( pt or 1⅜ U.S. gal) of the Fish Stock and 250 g (9 oz) chopped fillet of whiting to compensate for the weakness of this type of clarification.
  2. Fresh caviare may be used if this is possible, if not, pressed caviare in the proportion of 50 g (2 oz) per 1 litre ( pt or U.S. cups) of the Fish Stock; proceed as explained in the clarification of Fish Consommé.

Dry Champagne or good quality white Burgundy may be used for flavouring and to give aroma to fish aspic jelly, taking note of the instructions relating to the use of wines in jelly given in the Notes appended to Ordinary Aspic Jelly.

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