Aspic Jelly
A classic recipe for making aspic jelly, suitable for molding or decorating fish and other dishes.
Ingredients
- 1 quart Highly seasoned stock (chicken, veal, or fish)
- 1 each Lemon juice
- 1 each Bay leaf
- 1/2 cup Dry white wine
- 1 box Unflavored gelatin
- 1 cup Cold water
- 2 each Egg whites
- 2 each Egg shells
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Instructions
- 1In a saucepan, combine the highly seasoned stock (chicken, veal, or fish), lemon juice, bay leaf, and wine. In a separate bowl, soak the gelatin in cold water for 5 minutes until softened.
- 2Beat the egg whites slightly and crush the egg shells. Add the egg whites, and crushed shells to the stock mixture. Heat to a boil, stirring constantly. Let boil for 5 minutes.
- 3After standing for 10 minutes, skim off any froth. Strain the mixture through a cheesecloth folded double and held in a colander. Allow to cool completely before using.
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