Lunch
Aspic Jelly
Cost per serving4 servings
£4.37+
Some ingredients aren't priced yet
Prices checked Oct 2026ⓘ
Stock and broth are priced as stock cubes made up with water.
345Cal
20gProtein
52gCarbs
5gFat
Gluten-FreeDairy-Free
Ingredients (makes 4 servings)
- Bay leaf0.2gSainsbury's£0.07
- Savory1 sprigPrice unavailable
- Whites eggs3pcWaitrose£0.83
- Gelatine85gAsda£15.37
- Juice of lemon48gSainsbury's / Tesco£0.42
- Madeira wine0.88 cupPrice unavailable
- Parsley4gTesco£0.07
- Peppercorns1.56gSainsbury's£0.03
- Brown stock1 quartPrice unavailable
- Stock946mlPriced as stock cube, made up£0.62
- Thyme4gTesco£0.10
- Each2 tablespoonsPrice unavailable
- Each2 tablespoonsPrice unavailable
Instructions
- Aspic jelly is always made with meat stock, and is principally used in elaborate entres 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.