Aspic Jelly
Ingredients
Directions
Prepare
Dissolve the gelatine in 2 cups of water.
Add 1 cup of meat gravy and spices to the dissolved gelatine.
If desired, add colorant to achieve a brown color.
Set
Pour the mixture into a mold 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
- Gelatine or isinglass
- Sets the liquid into a firm, sliceable jelly as it cools.
- Meat gravy
- Supplies the savoury meat flavour and colour of the aspic.
The step that matters
Dissolving the gelatine fully. Gelatine must be completely dissolved before the gravy and spices are added, because undissolved granules left in the liquid will not set evenly and can leave a grainy texture in the finished aspic.
“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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