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Basic Simple Aspic Recipe
|Beef stock/Basic chicken stock||5 Cup (80 tbs) (Basic)|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Wine vinegar/Lemon juice||2 Tablespoon|
|Parsley flakes||1⁄2 Teaspoon|
|Lemon juice||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 327 Calories from Fat 12
% Daily Value*
Total Fat 1 g2%
Saturated Fat 0.45 g2.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2739.7 mg114.2%
Total Carbohydrates 21 g7.1%
Dietary Fiber 0.86 g3.4%
Sugars 7.1 g
Protein 56 g112.5%
Vitamin A 5.7% Vitamin C 8.9%
Calcium 15.8% Iron 35.1%
*Based on a 2000 Calorie diet
To clarify stock, pull away inner skins from eggshells; wash eggshells and crush into stock.
Sprinkle gelatin over stock.
Stir in vinegar, sherry, thyme, parsley, peppercorns, and egg whites.
Cook, stirring constantly, over moderate heat until gelatin dissolves.
Beat with rotary beater, over moderate heat, about 4 minutes, until thick foam forms on top.
Foam must be thick and high.
Remove beater; bring mixture to boil without stirring.
Reduce heat to low; simmer 10 minutes.
Remove from heat; let stand 3 minutes.
Place piece of wet muslin in large sieve.
Pour stock mixture slowly and steadily through muslin; let drain well.
Add lemon juice.
Use as desired for various congealed molds, glazes, or coatings.