Aspic Jelly For Salads. Recipe
From LoveToKnow Recipes
Instructions
- Three pints of soup stock, one box of gelatine, one cup of white wine and water, or water and lemon juice, whites and shells of two eggs.
- Soak the gelatine in the water and wine or water and lemon juice until soft.
- Add it to the soup stock--beef if for dark jelly, and veal or chicken if for light.
- Season highly, and mix the whites and shells of two eggs with the stock when cold.
- Cook all together until hot, stirring all the time.
- Let it boil till a thick scum has formed; remove it, and strain through a napkin.
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This page has been accessed 907 times. This page was last modified 15:31, 30 October 2006.
© 2006-2009 LoveToKnow Corp.
This page has been accessed 907 times. This page was last modified 15:31, 30 October 2006.
© 2006-2009 LoveToKnow Corp.
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