172. ESSENCE OF ASPIC-JELLY.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (10)
  1. Put the tarragon, chervil, chives, bay-leaf, thyme, minionette pepper, mace, and ham into a small stewpan.
  2. Moisten with a large ladleful of good consommé.
  3. Set the essence to boil gently by the side of the fire for about ten minutes.
  4. Take it off the stove.
  5. Clarify by mixing with it half the white of an egg whipped up with a spoonful of water.
  6. Add a spoonful of Tarragon-vinegar.
  7. Place it on the fire to boil, whipping it with a wire whisk the while.
  8. As soon as it boils up, remove it on the side, to continue boiling gently in order to set the egg.
  9. Strain it through a napkin.
  10. Use it for braised fowls or chickens à l'Estragon or à l'Ivoire.
Original Text
172. ESSENCE OF ASPIC-JELLY. Put the following ingredients into a small stewpan: a few branches of green tarragon, a little chervil, a handful of chives, a bay-leaf, and sprig of thyme, minionette pepper, a blade of mace, and a little chopped raw lean of ham; moisten with a large ladleful of good consommé; set the essence to boil gently by the side of the fire for about ten minutes. Next, take it off the stove, proceed to clarify by mixing with it half the white of an egg whipped up with a spoonful of water, add a spoonful of Tarragon-vinegar, and place it on the fire to boil, whipping it with a wire whisk the while; as soon as it boils up, remove it on the side, to continue boiling gently in order to set the egg; then strain it through a napkin, and use it for braized fowls or chickens à l'Estragon or à l'Ivoire.
Notes
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