A guide to modern cookery

At the end of this time take the saucepan off the fire and remove what little grease has formed on the aspic while cooking. Strain through a serviette stretched and fastened across the legs of an overturned stool, and let the aspic fall into a basin placed between the legs. Ascertain whether the liquid is quite clear, and if, as frequently happens, this be not the case, what has already been strained should once more be passed through the serviette, renewing the operation until the aspic becomes quite transparent. Flavouring the Aspic.—The aspic obtained as above is limpid, has an agreeable savour, and is the colour of fine amber. It now only requires flavouring according to the tastes of the consumer and the purpose for which it is intended. For this operation it should be allowed to become quite tepid, and the following quantities of choice wine are added to it, viz. :— If the wine is of a liqueur kind, such as Sherry, Marsala, Madeira, &c., one-fifth pint per quart. If it is another kind of wine, for example, champagne, hock, &c., one-fourth pint per quart. The wine used should be very clear, free from any deposit, and as perfect as possible in taste. SAVOURY JELLIES OR ASPICS 61 159—CHICKEN ASPIC The quantities of meat are the same as for ordinary aspic; there need only be added to it either two oven-browned hens, or their equivalent in weight of roasted fowl carcases, and poultry giblets if these are handy. It is always better, however, to prepare the stock with the hens and giblets and to keep the carcases for the clarification. This clarification follows the same rules as that of the ordinary aspic, except that a few roasted-fowl carcases, previously well freed from fat, are added to it. In the case of this particularly delicate aspic, it is more than ever necessary not to overdo the amount of gelatine. It should be easily soluble to the palate in order to be perfect. 160—GAME ASPIC Prepare this aspic stock in exactly the same way as that of ordinary aspic, only substitute game, such as deer, roebuck, doe, or hare, or wild rabbit (previously browned in the oven), for the beef. When possible also add to this stock a few old specimens of feathered game, such as partridges or pheasants that are too tough for other purposes and which suit admirably here. The clarification changes according to the different flavours which are to be given to the aspic. If it is not necessary to give it a special characteristic, it should be prepared with the meat of that ground game which happens to be most available at the time, adding to the quantity used roast carcases of feathered game, the respective amounts of both ingredients being the same as for ordinary aspic. If, on the other hand, the aspic is to have a well-defined flavour, the meat used for the clarification should naturally be that producing the flavour in question, 1.e., either partridge or pheasant, or hazel-hen, &c. Some aspics are greatly improved by being flavoured with a small quantity of old brandy. Rather than use an inferior kind of this ingredient, however, I should advise its total omission from the aspic. Without aromatisation the aspic, though imperfect, is passable; but aromatised with bad brandy it is invariably spoilt. LENTEN ASPICS 161—FISH ASPIC WITH WHITE WINE The stock for this aspic is prepared in precisely the same manner as fish stock, No.1. The stewpan need not, however, be buttered previous to the insertion of the onions, parsley-stalks, and fish-bones. If the aspic is not required to be quite white, a little saffron may be added to it, as the aroma of this condiment blends so perfectly with that of fish.