Aspic Jelly from The Times Cookery Book by Katie Stewart
Use aspic jelly to glaze galantines, pâtés, chicken joints and cold meats. The surface of jelly protects the food and keeps it moist. Measure all but ¼ pint (1½ dl) of the stock into a large...
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Ingredients
- ¼ pint (1½ dl) dry white wine
- 2 egg whites and shells
- 1¾ pints (1 litre) good beef or chicken stock
- 2 oz (50 g) powdered gelatine
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