Aspic


Photo: flickr user Jeffrey Beall
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Ingredients

1 tablespoon Aspic powder
Boiling water

Preparation

1
Dissolve aspic powder in a pint of boiling water.
2
Leave until it is the consistency of a raw egg white.
3
Pour over the food you wish to preserve in aspic.
4
For Newhaven Cream, (See Newhaven Cream) unmould creams, when cold, pour aspic over.
5
Chill food and aspic covering until it jellies, serve cold.
6
NOTES : Aspic is the dark, shiny, gelatinous covering found on top of pates or at the bottom of the pan when roasting poultry. Its taste can be improved with a little soy sauce if desired.
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Tags:

European
Scottish

Yield:

1.0 servings

Added:

Monday, March 15, 2010 - 5:53pm

Creator:

Anonymous

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