Boned Turkey in Aspic Jelly
Ingredients
Directions
Prepare the mold
Warm the mold or shape.
Remove the pressed turkey.
Remove the cloth and thread.
Wipe off any jelly with a towel dipped in hot water.
Assemble and set
Stamp out 6 small shapes from thick sliced green pickle using a vegetable cutter.
Place the shapes in the bottom of the mold.
Rest the turkey on the pickle shapes, leaving space for aspic jelly.
Pour in the aspic jelly.
Let it cool until set.
Turn out the turkey onto a dish, encased in clear jelly.
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
- Boned turkey
- Forms the main body of the dish, set within the clear jelly.
- Aspic jelly
- Sets into a clear jelly that encases the turkey when cooled.
The step that matters
Leaving space for aspic jelly when resting the turkey. The turkey must sit on the pickle shapes with room around it so the liquid aspic can flow beneath and around the meat. Without that space, the jelly cannot fully encase the turkey once it sets.
“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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