Asparagus In Aspic Jelly Recipe

Instructions

1. Boil a large bunch of asparagus tips in salted water until tender, carefully saving the liquor in which they were cooked as the foundation for the jelly.
2. This is made by adding to the asparagus water, a teaspoon of beef extract, half a teaspoon each of chopped celery and carrot, one bay leaf and three whole cloves; allow these ingredients to simmer for thirty minutes, and then add an ounce of gelatine that has been soaked in half a cup of cold water for ten minutes, stirring until the gelatine is dissolved.
3. Strain the aspic through a double cloth and mold the asparagus tips with alternating layers of hardboiled eggs in an ornamental mold; this is easily accomplished by adding with a spoon only sufficient jelly to set each layer, and waiting until that is hard and firm before arranging the next in place; at serving time unmold, garnish with bunches of cress and serve with graham bread sandwiches.

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