Savoury Jellies

 

INTRODUCTION

These jellies are used primarily as decoration for cold dishes.  quantities required will vary according to the dish.  The following recipes are to provide stock amounts.

ASPIC JELLY

15 LITRES

Ingredients

White stock                                                         2 ltr

Egg whites                                                           2

Minced shin of beef                                              400 g

Leaf gelatine                                                       100 g

Salt

Method

  1. Soak the gelatine in a little cold water.
  2. Mix the beef, egg whites and salt with a little cold white stock. 
  3. Add the gelatine and the remaining stock. 
  4. Bring slowly to a gentle simmer stirring occasionally to prevent the egg whites sticking to the pan.  Once the liquid begins to simmer do not stir again. 
  5. As the egg whites solidify they combine with the meat to form a crust and in so doing clarify the stock.  Allow to simmer without disturbing the crust for one hour.
  6. Strain through four thicknesses of muslin without disturbing the clarification and removing any surface fat with absorbent paper. 
  7. When cold refrigerate until firm.

Notes:

  1. When used for glazing, aspic jellies should be brought to setting point over iced water.
  2. If powdered gelatine is used allow 140 g for each 2 litres of stock.

 

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