Label
All
0
Clear all filters

Anne Willan

Chopping ASPIC

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
Chopped aspic is one of the simplest decorations to make. It is important to use a damp knife.
  1. Pour the aspic into a well-dampened shallow pan and refrigerate until set. Turn it out on to a piece of damp wax paper.

  2. With a large dampened knife, cut the aspic into strips and then across into small cubes. Finally, chop it coarsely. To avoid crushing the aspic, do not hold the point of the knife on the board. Do not chop it too much as it will sparkle more if coarse.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

Related Recipes

  • β€Œ
  • β€Œ
  • β€Œ
  • β€Œ

Related Reference

  • β€Œ
  • β€Œ
  • β€Œ
  • β€Œ
The licensor does not allow printing of this title