Making Aspic

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 litres (2 pints) consommé, but you may need to use a little more, particularly in hot weather. If making aspic from ordinary meat stock, not consommé, or vegetable or fish stock you will need about twice as much gelatine (1 sachet will set 600ml/1 pint.)

Sprinkle the gelatine over a few tablespoons of cold water in a small pan. Leave until spongy, then dissolve over a very gentle heat; do not boil.

Meanwhile, heat the consommé to boiling. When the gelatine liquid is clear stir it gently into the consommé. Cool, then chill until just on the point of setting when it is ready to use.

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