Aspic Jelly Recipe
Ingredients
| Stock | 885 Milliliter | |
| Sherry | 150 Milliliter | |
| Malt vinegar | 75 Milliliter, mixed | |
| Lime (rind and juice) 1/2 | ||
| Carrot 1 (55 gm.) | ||
| Turnip 1 (115 gm.) | ||
| Onion 1 (100 gm.) | ||
| Celery stick | 1 | |
| Salt | 1/2 Teaspoon | |
| Parsley stalk | ||
| Peppercorns | 10 To taste | |
| Gelatine | 70 Gram | |
| Eggs | 2 | |
Directions
1. Remove fat from stock.
2. Put all ingredients together into a strong pan.
3. Keep on fire and whisk till nearly boiling.
4. Allow to simmer for 30 minutes.
5. Strain through a scalded jelly cloth.
2. Put all ingredients together into a strong pan.
3. Keep on fire and whisk till nearly boiling.
4. Allow to simmer for 30 minutes.
5. Strain through a scalded jelly cloth.
Chef
