Aspic Jelly Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexAverageServings2
Main IngredientGelatin
Ingredients
Brown Stock, Consomme or White Stock- 1 quart
Unflavored gelatin- 1 to 2 tablespoons
Cold water- 1/2 cup
Directions
GETTING READY
1.Start by removing the fat
MAKING
2.Now strain the stock
3.In a bowl, soften gelatin in cold water for 5 minutes
4.Heat half of stock to boiling, add gelatin and stir until dissolved
5.Add remaining stock and chill until firm
SERVING
6.Serve with chicken and eggs
TIPS
The amount of gelatin to use depends on the consistency of the chilled stock. If considerable bone was used for making it the stock may form a fairly firm jelly without gelatin. Such stock will require only one tablespoon gelatin. If the chilled stock jellies only slightly or not at all, use 2 tablespoons gelatin for 1 quart stock.
1.Start by removing the fat
MAKING
2.Now strain the stock
3.In a bowl, soften gelatin in cold water for 5 minutes
4.Heat half of stock to boiling, add gelatin and stir until dissolved
5.Add remaining stock and chill until firm
SERVING
6.Serve with chicken and eggs
TIPS
The amount of gelatin to use depends on the consistency of the chilled stock. If considerable bone was used for making it the stock may form a fairly firm jelly without gelatin. Such stock will require only one tablespoon gelatin. If the chilled stock jellies only slightly or not at all, use 2 tablespoons gelatin for 1 quart stock.
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