Aspic for Garnishing
Ingredients
Directions
Prepare the aspic
Dissolve ¼ oz gelatine in 1 cup water.
Add 2 tablespns lemon juice to cleared bouillon to make 1 cup.
Pour the mixture into a shallow mold to the desired depth.
Serve
Unmold and cut with a hot dry knife into dice or fancy shapes just before serving.
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. See the original page.
Explore the science
What each ingredient does
- Gelatine (in the method)
- Sets the liquid into a firm, sliceable jelly as it cools.
- Bouillon (in the method)
- Forms the flavorful liquid base that becomes the aspic.
- Lemon juice (in the method)
- Adds acidity that brightens the savory flavor of the bouillon.
The step that matters
Cutting with a hot dry knife. A warm, dry knife melts a thin film of gel as it passes, so the cut stays clean. A cold or wet knife tends to drag and tear the jelly.
“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.
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