Aspic Jelly, No. 2

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 30 min Total: 30 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (19)

1 pt. of first stock or of veal stock
half a carrot sliced ↝ Carrots, raw [Vegetables and Vegetable Products]
4 oz. of sliced celery ↝ Celery, raw [Vegetables and Vegetable Products]
a sprig of fresh tarragon ↝ Parsley, raw [Not included in a food category]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
2 or 3 peppercorns
1/2 oz. of gelatine ↝ Gelatin dessert [Gelatins, ices, sorbets]
2 tablespoonfuls of tarragon vinegar
1 of chilli vinegar ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
2 beaten whites of egg ↝ Egg, white only, raw [Eggs and omelets]
5 plovers' eggs, hard-boil them, and divide in halves ↝ Egg, whole, raw [Eggs and omelets]
a little cold braised sweetbread or veal, braised tongue or ham ↝ Sweetbreads [Liver and organ meats]
slice truffles
pistachios ↝ Nuts, pistachio nuts, raw [Nut and Seed Products]
almonds and pistachios ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
cold cooked Vegetables, beetroot and potato ↝ Beets, raw [Vegetables and Vegetable Products]
a little raw celery ↝ Celery, raw [Vegetables and Vegetable Products]
2 parts of whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
1 part whipped aspic

Instructions (6)

Take in a stewpan 1 pt. of first stock or of veal stock; to it add half a carrot sliced, 4 oz. of sliced celery, a sprig of fresh tarragon, a blade of mace, and 2 or 3 peppercorns, 1/2 oz. of gelatine, 2 tablespoonfuls of tarragon vinegar and 1 of chilli vinegar.
Let all simmer 1/2 hour, clarify with 2 beaten whites of egg and pour through a jelly bag, or pastry napkin, into a basin.
If for a mould, it is then ready to pour in; if for galantine, let it grow cold, for garnish.
If for a ring mould, take 5 plovers' eggs, hard-boil them, and divide in halves, or use Instead a little cold braised sweetbread or veal, braised tongue or ham, and slice truffles to set in the jelly.
Ornament the jelly also with pistachios or have almonds and pistachios in the jelly.
In centre of mould, put cold cooked Vegetables, beetroot and potato; and a little raw celery, all cut the size of a shilling, not much of It; the sauce to be 2 parts of whipped cream to 1 part whipped aspic.

Original Text

Aspic Jelly, No. 2. (Mrs. Evans.) For Raised Pies, Plover's Eggs, Galantine, &c.
To make enough for a luncheon party.
Take in a stewpan 1 pt. of first stock or of veal stock; to it add half a carrot sliced, 4 oz. of sliced celery, a sprig of fresh tarragon, a blade of mace, and 2 or 3 peppercorns, ½ oz. of gelatine, 2 tablespoonfuls of tarragon vinegar and 1 of chilli vinegar. Let all simmer ½ hour, clarify with 2 beaten whites of egg and pour through a jelly bag, or pastry napkin, into a basin. If for a mould, it is then ready to pour in; if for galantine, let it grow cold, for garnish.
If for a ring mould, take 5 plovers' eggs, hard-boil them, and divide in halves, or use Instead a little cold braised sweetbread or veal, braised tongue or ham, and slice truffles to set in the jelly. Ornament the jelly also with pistachios or have almonds and pistachios in the jelly. In centre of mould, put cold cooked Vegetables, beetroot and potato; and a little raw celery, all cut the size of a shilling, not much of It; the sauce to be 2 parts of whipped cream to 1 part whipped aspic.

Notes

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