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Making Aspic

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Preparation info
    • Difficulty

      Easy

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

Method

To make aspic from meat stock follow the instructions for consommé but use minced veal or chicken instead of beef as a light-coloured aspic is more useful. For fish aspic, make a good fish stock and clarify with egg shells and whites. Gelatine is needed to make aspic – 1 sachet should be enough to set 1.2

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