Aspic Jelly Recipe 1

Instructions

The convenience of aspic for use in garnishing and for moulded meat entrees is frequently overlooked, or thought to be too much trouble to undertake.
It may be made in half an hour from clear consomme and gelatine, or by simmering a strong solution of extract of beef, with the seasonings that would be used in making the consomme.
Having 2 quarts of clear consomme or 1 quart that will jelly, add a sprig of tarragon and a tablespoon of lemon juice.
Simmer together, and if the 2 quarts of thinner consomme are used, boil it down to one-half.
Add a tablespoon of granulated gelatine soaked until soft in 2 tablespoons of cold water, mixing it first with a little of the boiling stock until it is well dissolved.
Add or omit half a wineglassful of sherry or madeira wine.
Cool and add the slightly beaten whites and crushed shells of 2 eggs, let it simmer five or ten minutes and strain through a jelly-bag until very clean.
Pour into moulds that have been wet in cold water, or, if to be used in garnishing, pour into a flat pan, and when cold cut in dice.
To make the aspic with extract of beef, dissolve 2 teaspoons of extract in a quart of boiling water.
Season with half a teaspoon of kitchen bouquet, a few drops of onion juice, salt, and a little cayenne, a blade of mace, and a bay leaf.
Add 2 tablespoons of lemon juice.
Simmer all together until the seasoning is well blended; add the gelatine and wine as before; clean with the egg, and strain.