279 White Fish Aspic Jelly

Name: White Fish Aspic Jelly
Cuisine: France
Ingredients: Use egg whites in the proportions of 3 whites per 5 litres (8¾ 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.; Fresh caviare may be used if this is possible, if not, pressed caviare in the proportion of 50 g (2 oz) per 1 litre (1¾ pt or 4½ U.S. cups) of the Fish Stock; proceed as explained in the clarification of Fish Consommé.

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

The clarification of fish jelly is carried out as follows:

Use egg whites in the proportions of 3 whites per 5 litres (