Take half a pint of liquid aspic jelly, one gill of thick, fresh cream, then add a dessertspoonful of tarragon vinegar, tammy, and use when cooling for masking cold chicken, &c.
Original Text
Aspic Cream.—Take half a pint of liquid aspic jelly, one gill of thick, fresh cream, then add a dessertspoonful of tarragon vinegar, tammy, and use when cooling for masking cold chicken, &c.