MILD ASPIC JELLY

Timaru Herald, Volume CXLIII, Issue 20891, 22 November 1937, Page 12

MILD ASPIC JELLY

DECORATIVE SAVOURY SNACKS Most aspic jellies are much too acid to my taste, but if you find my taste too mild you can always add more vinegar, says a writer in the "Cape Times.” Put a knuckle of ham, a knuckle of veal, and a calf’s foot into two quarts of water. Add two onions and two carrots sliced, a piece of lemon rind, a bouquet of herbs, two blades of mace, and a dozen black peppercorns. Bring to the boil and skim.

Let it simmer until the stock is reduced to about a pint and a half. Strain it off and stand it aside to cool. When it is quite cold, take off every particle of fat. Melt the stock in a saucepan and then add to it the slightly-beaten whites of two eggs, the crushed shells of the same, a wineglass of sherry, and a tablespoon each of malt and tarragon vinegar. Whisk the whole lot together over the heat till it rises in the pan, then draw it aside and let it stand for a quarter of an hour. Strain the liquor through a scalded cloth. Repeat until clear.

Aspic jelly can be chopped up as a garnish for cold meats and salads, it can be used to mask cold cutlets, chickens’ legs, or fillets of fish, and is the making of many cold entrees and savuories.

Cut into stars and other fancy shapes, it adds the last touch of decoration to the sandwiches and snacks which go with cocktails.