5. Cold Entrees. Aspic Jelly

Aspic Jelly

Aspic is a transparent jelly made of stock or standard broth clarified and variously flavored. Consommé gives a foundation for one of the best of aspic jellies, but any of the standard broths, meat or fish, either alone or in suitable combinations, may be used. Chicken or veal stock alone gives a very delicately tinted aspic. To each five cups of any of these liquids needs be added two ounces of gelatine, softened in a cup of cold water and such additional flavoring as is desired. The whole is then clarified with white of eggs or raw meat, one or both. (See Clearing of Soup Stock.) Where transparency is no object, as when aspic is used in creams, or when it is added to mayonnaise or other sauce, any uncleared standard broth answers every purpose. In these cases two ounces of gelatine should be allowed for each five cups of stock and cream or sauce used in the composition of the dish. The natural color of aspic jelly is often heightened, and for fish and salads it is tinted a delicate green. When the consommé has been already finished and cleared for the table, it may be transformed into aspic jelly simply by the addition of the gelatine. As:

Recipe For Aspic Jelly

5 cups of cleared consommé. 1 cup of cold water. 2 ounces of gelatine.

Let the gelatine stand in the cold water until thoroughly softened (a granulated or pulverized gelatine dissolves in a very few minutes), heat the consommé and pour over the gelatine, strain and it is ready for use.