Aspic Cream from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take half a pint of liquid aspic jelly, one gill of thick, fresh cream, then add a dessertspoonful of tarragon vinegar, tammy, and use when cooling for masking cold chicken, &c.
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Cooking tools:
- Measuring cup
- Mixing bowl
- Whisk
Ingredients
- cold chicken
- liquid aspic jelly
- tarragon vinegar
- fresh cream
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