Petits Aspics Pour Garnitures
Ingredients
Directions
Prepare the fillets
Trim the chicken fillets.
Place the trimmed fillets on carrot rounds.
Top each carrot round with a slice of bacon.
Place a chicken fillet on each round.
Press the ends together.
Wrap the assembly in a band of buttered paper.
Cook and cool
Cook the wrapped fillets.
Let the cooked fillets cool.
Set in jelly
In a dariole mold, add ½ cm of jelly.
Place a fillet on the jelly.
Cover the fillet with another ½ cm layer of jelly.
Fill the mold with jelly.
Let the jelly set in the cold.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Chicken fillets (in the method)
- Provide the main protein, which turns firm and sliceable once cooked.
- Carrots (in the method)
- Form the base round that holds the fillet and adds mild sweetness and color.
- Bacon
- Adds savory fat and flavor that moistens the chicken as it cooks.
- Gelée (jelly)
- Sets into a clear, firm layer that encases and holds the garnish together.
The step that matters
Let the jelly set in the cold. Gelatin only sets firmly when chilled and needs to be fully cool before unmolding. Unmolding too early can leave the aspic soft and cause it to break or slump.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.