Aspic Jelly From French Gelatine

Ingredients

• 3 quarts of water
• 1 pint of sherry
• ½ cup of malt vinegar
• ⅓ cup of tarragon vinegar
• ¼ cup of chili vinegar
• ¼ cup of lemon juice
• 1 carrot, chopped
• 1 turnip, chopped
• 1 onion, chopped
• 1 stick of celery, chopped
• 1 teaspoon of salt
• 1 sprig of tarragon
• 1 sprig of chervil
• 1 sprig of parsley

Directions

1. In a stewpan, cover the chopped vegetables with cold water and boil to blanch them. Drain and rinse with cold water.

2. Wash the stewpan, then add the blanched vegetables, 3 quarts of water, and bring to a boil, skimming occasionally.

3. Add 1 teaspoon of salt and all other ingredients except lemon juice, eggs, and vinegars. Simmer gently for 5 hours.

4. Strain the mixture through a fine sieve into a basin and let it cool completely. Remove the fat from the top.

5. Wipe the top of the stock with a cloth dipped in hot water to remove grease. Return the stock to the stewpan.

6. Add lemon peel, lemon juice, whipped egg whites, egg shells, vinegars, and salt to taste. Whisk over heat until boiling.

7. Remove from heat and let it sit for 30 minutes to form a crust.

8. Set a clean soup cloth on a stand, pour the mixture into the cloth, and let it drain into a basin. Repeat the process slowly.

9. Scald a mold with boiling water, then rinse with cold water. Garnish the mold with fish or vegetables as desired.

10. Carefully pour the jelly into the mold and let it cool completely before turning it out to serve.