Meat Jelly for Tops of Princess May Soufflés

Name: Meat Jelly for Tops of Princess May Soufflés
Ingredients: light stock; eschalot; extract of meat; marshall’s finest leaf gelatine; raw whites of eggs

Preparation info

Difficulty
Easy

Appears in

Fancy Ices

By Agnes B. Marshall

Published 1894

About

Method

Put in a stewpan one pint of light stock, a teaspoonful of Liebig Company’s extract of meat