The 1918 Fanny Farmer Cookbook

sprigs parsley

sprigs thyme

sprig savory

quart Brown

Stock for dark

meat

cloves

/2 teaspoon

peppercorns

Juice 1 lemon

bay leaf

Whites 3 eggs

Aspic jelly is always made with meat stock, and is principally used in elaborate entrées where

fish, chicken, game, or vegetables are to be served moulded in jelly. In making Aspic Jelly,

use

as much liquid as the pan which is to contain moulded dish will hold.

Put vegetables, seasonings, and wine in a saucepan; cook eight minutes, and strain,

reserving

liquid. Add gelatine to stock, then add lemon juice and strained liquid. Season with salt and

cayenne and whites of eggs slightly beaten. Add slowly to remaining mixture, stirring

constantly

until boiling−point is reached. Place on back of range and let stand thirty minutes. Strain

through

a double cheese−cloth placed over a fine wire strainer, or through a jelly bag.

Tomatoes in Aspic

Peel six small firm tomatoes, and remove pulp, having opening in tops as small as possible.

Sprinkle insides with salt, invert, and let stand thirty minutes. Fill with vegetable or chicken

salad. Cover tops with Mayonnaise to which has been added a small quantity of dissolved

gelatine, and garnish with capers and sliced pickles. Place a pan in ice−water, cover bottom

with aspic jelly mixture, and let stand until jelly is firm. Arrange tomatoes on jelly garnished

side

down. Add more aspic jelly mixture, let stand until firm, and so continue until all is used.

thoroughly, turn on a serving dish, and garnish around base with parsley.

Chill

Stuffed Olives in Aspic

Stone olives, using an olive stoner, and fill cavities thus made with green butter. Place small

Dario moulds in pan of ice−water, and pour in aspic jelly mixture one−fourth inch dep. When

firm put an olive in each mould (keeping olives in place by means of small wooden skewers)

and add aspic by spoonfuls until moulds are filled. Chill thoroughly, remove to circular slices

Chapter XXII − ENTRÉES

436