Aspic Jelly Recipe ingredients

• Carrot, Onion, Celery} 2 tablespoons each, cut in cubes
• 2 sprigs parsley
• 2 sprigs thyme
• 1 sprig savory
• 2 cloves
• ½ teaspoon peppercorns
• 1 bay leaf
• 7/8 cup white or Madeira wine
• 1 box gelatine
• 1 quart White Stock for vegetables and white meat, or
• 1 quart Brown Stock for dark meat
• Juice 1 lemon
• Whites 3 eggs

To prepare this Aspic Jelly Recipe, first aspic jelly is always made with meat stock, and is principally used in elaborate entrees where fish, chicken, game, or vegetables are to be served moulded in jelly. In making Aspic Jelly, use as much liquid as the pan which is to contain moulded dish will hold.

Put vegetables, seasonings, and wine in a saucepan; cook eight minutes, and strain, reserving liquid. Add gelatine to stock, then add lemon juice and strained liquid. Season with salt and cayenne and whites of eggs slightly beaten. Add slowly to remaining mixture, stirring constantly until boiling-point is reached. Place on back of range and let stand thirty minutes. Strain through a double cheese-cloth placed over a fine wire strainer, or through a jelly bag.