Game or Poultey in Aspic Jelly
Ingredients
Directions
Prepare the meat
Remove bones, skin, and gristle from the game or poultry.
Chop the meat very fine and mix in the chopped smoked tongue if using.
Season and set
Season the mixture with coarse sea salt and white pepper to taste.
Add enough melted aspic jelly to cover the meat mixture.
Pour the mixture into individual molds and refrigerate until set.
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
- Game or poultry
- Forms the main body of the dish and gives it its meaty flavour and texture.
- Aspic jelly
- Sets into a clear gel that holds the meat together and encases it in the mold.
- Smoked tongue
- Adds smoky, savoury flavour and a firmer texture to the meat mixture.
The step that matters
Adding the melted aspic jelly. The aspic must be melted but not too hot, and poured just enough to cover the meat. Gelatin sets by cooling, so if it is too hot it can break down the mixture, and too much or too little liquid will make the set either loose or dense.
“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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