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Katie Stewart

Aspic Jelly

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Preparation info
  • Makes

    2 Pints

    • Difficulty

      Medium

Appears in
The Times Cookery Book
The Times Cookery Book

By Katie Stewart

Published 1974

  • About

Ingredients

  • 1¾ pints (1 litre) good beef or chicken stock
  • 2 oz (

Method

Use aspic jelly to glaze galantines, pâtés, chicken joints and cold meats. The surface of jelly protects the food and keeps it moist.

Measure all but ¼ pint (1½ dl) of the stock into a large saucep

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