Making Aspic

Preparation info
    • Difficulty


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

By Josceline Dimbleby

Published 1991

  • About


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