Aspic
By: Anonymous
Published: Monday, March 15, 2010 - 5:53pm

Ingredients




1 tablespoon Aspic powder
Boiling water

Preparation

1 Dissolve aspic powder in a pint of boiling water. 2 Leave until it is the consistency of a raw egg white. 3 Pour over the food you wish to preserve in aspic. 4 For Newhaven Cream, (See Newhaven Cream) unmould creams, when cold, pour aspic over. 5 Chill food and aspic covering until it jellies, serve cold. 6 NOTES : Aspic is the dark, shiny, gelatinous covering found on top of pates or at the bottom of the pan when roasting poultry. Its taste can be improved with a little soy sauce if desired.