Quick Aspic for Fish

Preparation info

  • About

    2 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cups clam broth
  • ½ cup tomato juice
  • 2 envelopes unflavored gelatin
  • ¼ teaspoon salt
  • teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • 1 egg white, lightly beaten
  • 1 egg shell, crushed
  • 2 tablespoons chopped parsley


    1. Combine the clam broth, tomato juice, gelatin, salt, pepper, sugar, egg white and egg shell in a saucepan. Heat the mixture slowly, stirring constantly, until it boils up in the pan.

    2. Strain the mixture through a sieve lined with flannel that has been rinsed in cold water and wrung out. Pour into a shallow dish (8x8 inches). Chill.

    3. When aspic is set, turn onto a chopping board, add the parsley, and chop aspic until fine.

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