Aspic Jelly No. 2 Recipe

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Ingredients for Aspic Jelly No. 2 Recipe
  • (Without Meat)
  • 4 cups cold water
  • 1 cup sherry wine
  • 2 tablespoons each malt, tarragon and chili vinegar
  • Rind of half a lemon
  • Whites and shells of 2 eggs
  • 10 peppercorns
  • Carrot (1 tablespoon minced fine)
  • Turnip (1 tablespoon minced fine)
  • Onion (1 tablespoon minced fine)
  • 1 stalk celery
  • 1 teaspoon salt
  • 2 sprigs parsley
  • 1 box gelatine

Instructions
  1. Put all the ingredients, except the gelatine and egg, into a stew pan.
  2. Put over the fire until it boils.
  3. Soak the gelatine in 1 cup of cold water for twenty minutes.
  4. Pour the boiling broth over the soaked gelatine and beat slightly.
  5. Heat the broth a few minutes after adding the egg; remove from the fire, let stand for thirty minutes, filter through flannel or napkin.

 




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