Aspic of Fish

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
For the aspic
For the fish
For assembling the aspic
Optional additions
Instructions (6)
  1. Put warm savory jelly about an inch and an half deep into a plain tin or copper mould.
  2. Turn fresh smelts round, boil them gently in strong salt and water till done, and lay them on a drainer.
  3. When the savory jelly in the mould is quite cold, put the smelts upon it with the best side downwards.
  4. Put a little more jelly, just lukewarm, over the fish.
  5. When that is cold, fill the mould with more of the same kind of jelly.
  6. When it is to be served up, dip the mould in warm water, put the dish upon the jelly, and turn it over.
Original Text
Aspect of Fish. Put into a plain tin or copper mould warm savory jelly about an inch and an half deep; then take fresh smelts turned round, boil them gently in strong salt and water till done, and lay them on a drainer. When the savory jelly in the mould is quite cold, put the smelts upon it with the best side downwards; then put a little more jelly just lukewarm over the fish, and when that is cold fill the mould with more of the same kind. When it is to be served up dip the mould[182] in warm water, put the dish upon the jelly, and turn it over. N. B. Pieces of lobsters, fillets of soles, &c. may be done in the same manner.
Notes
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