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Aspic Jelly

To make aspic for moulding or decorating a fish salad, use stock prepared from chicken or veal, or from fish. For chicken, veal or sweetbread salad, use chicken or veal stock, or a light-colored consommé. In an emergency, aspic may be made from the prepared extracts of beef, or from bouillon capsules. Aspic is often tinted delicately to harmonize with a particular color scheme. A light-green aspic has been found quite effective.


  • 1 quart of highly seasoned stock, freed from all fat
  • juice of 1 lemon
  • 1 bay leaf
  • 1/2 cup of wine
  • 1 box of gelatine
  • 2 eggs


To stock, add the lemon juice, bay leaf, wine and gelatine soaked in a cup of cold water. Beat into the mixture the slightly beaten whites and crushed shells of the eggs. Heat to the boiling-point, stirring constantly, and let boil five minutes. After standing ten minutes skim off the froth, etc., and strain through a cheese-cloth folded double and held in a colander.

Aspic for Garnishing

Pour the liquid jelly into a new tin to the depth of half an inch. Wring a napkin out of cold water and spread it smoothly over the meat-board. Dip the pan in warm water and turn the jelly onto the napkin; stamp in rounds, diamonds or other fanciful shapes. If blocks of greater thickness be required, fill the pan to the required depth with the liquid aspic. When turned from the mould, cut in squares or diamonds with a knife, wiped dry after having been dipped in hot water.

To Chop Jelly

Cut the jelly slowly, first in one direction, then in the opposite direction. Each piece, whether large or small, should be clean-cut and distinct. Aspic melts or softens in a warm place, and should not be taken from the mould until the time of serving, and then it must be handled with care.


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Salads, Sandwiches, and Chafing-Dish Dainties (1909).

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