Aspic

Aspic

By
From
Encyclopedia of Food and Cookery
Makes
500 ml

This is a clear, savoury jelly in which cold fish, poultry, meat or vegetables may be served. Aspic is also used to cover food, chopped for a garnish, or mixed with mayonnaise to coat cold dishes. It is sold in powdered form with instructions for use on the package, or can be made at home.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. To make an aspic mould: After preparing aspic, allow it to cool until it is the consistency of unbeaten egg white. Have the mould chilled. Spoon a little aspic into the mould and run it round to cover the inside completely. Keep aspic jelly moving until it sets, to ensure only a thin coating. Allow to set firm. Pour a little aspic into a saucer, dip decorations – hard-boiled egg slices, raw or cooked vegetable or fruit pieces – into it and arrange them over base and sides of mould. (Place small decorations on the end of a skewer for dipping and arranging.) When design is completed, put to chill until set firm before adding filling.
  2. To coat food with aspic: Have food well dried and chilled. Place on a rack over a tray. Cool aspic to consistency of unbeaten egg white and spoon over food. Allow to set firm. Pour a little aspic into a saucer, dip decorations into it and arrange on food. Allow to set firm again, then spoon over 2–3 more layers of aspic, allowing each to set firm before adding the next. Aspic that runs onto the tray can be warmed and re-used.

Note

  • To make a quick aspic, soften 1 1/2 tablespoons powdered gelatine in 60 ml cold water, then dissolve by standing container in hot water. Heat the contents of 1 × 440 g tin consomme, and stir in gelatine mixture and 2 tablespoons port, sherry or madeira. Pour through a scalded cloth into a bowl.
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