Alma Lach

Gelée

Jellied Consommé or Aspic

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Gelée, since it holds foods together, must be stiffer than the ordinary cold jellied consomme which is contained by a serving cup.

Ingredients

  • 2 packages unflavored gelatin
  • ½ cup cold water
  • 4 egg whites

Method

  1. Put gelatin, cold water, and egg whites into saucepan. Beat to a froth. Add cold chicken stock, salt, pepper, tarragon, and carrot. Clean leek and slice thin, using 2 inches of the green tops. Add leek and parsley.
  2. Stir-cook over medium heat until starting to boil. Immediately reduce heat to a simmer and stop stirring. Under