Aspic Jelly
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Soak the gelatine in cold water for 5 minutes.
Heat the stock until hot but not boiling.
Add the soaked gelatine and lemon juice to the hot stock.
Taste and adjust seasoning if necessary.
Set
Pour into a mold and chill until set.
Optionally, stuff with tomatoes, olives, boned birds, stuffed chicken, or salmon.
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
- Gelatine
- Sets the stock into a firm, sliceable jelly as it cools.
- White or brown stock
- Forms the flavourful liquid base that becomes the jelly.
- Lemon juice
- Adds acidity that brightens the flavour of the clear stock.
The step that matters
Add the soaked gelatine to the hot stock. Gelatine must be fully soaked and dissolved in warm liquid, not boiling liquid, so it sets evenly. Boiling can weaken its setting power and leave the jelly cloudy or soft.
“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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