ASPIC and ASPIC JELLY - Defined and Usage in Recipes
ASPIC—The name given to a clear savory jelly made from meat, and is used to decorate entrees, pies, hams, tongues, game, pigs' heads, salads, prawns, vegetables, fish, etc.
ASPIC JELLY—Plenty of veal knuckles, calls feet boned and blanched, and a fowl or two are covered with clear water, fetched slowly to a boil, skimmed, a little cold water then added, again brought to the boil and skimmed, carrots, onions, celery, parsley, a little garlic, bay leaves, thyme, mace and whole peppers are then added and simmered slowly for six hours, fat taken off, then strained through a Consommé towel, allowed to become quite cold and all fat removed, then placed over a quick fire, brought to the boil, skimmed, removed to cool off a little; while cooling, gelatine at the rate of two ounces to the gallon is added; some lean veal is now chopped fine and mixed with some whipped whites of eggs and egg shells, also a bottle of white wine, this mixture poured into the cooling stock and allowed to come to a slow boil; when just at boiling point a little ice water containing lemon juice is put in, and as soon as coagulation takes place it is drawn to one side and allowed to simmer slowly for an hour longer, then strained through a jelly bag and set away for use.
ASPICS—Dishes of all savory sorts that are put together with aspic jelly or aspic mayonnaise, such as pieces of fish placed in order in a mold and fastened there with aspic jelly, the mold being set on ice and the interior filled with something solidified by having melted jelly mixed in, or chicken, shrimps or lobster on a fiat dish with aspic cooled upon or around them.
Aspic or Soles or Other Fish— Fillets of solos rolled up cone-shape arc steamed, half of them placed point downwards in a mold, melted pale aspic jelly poured in to just cover; set in ice to become firm. Some jelly colored green poured into the next tier of fillets point upwards on top of the former when set solid. Yolks of hard-boiled eggs rubbed through a sieve, mixed in more jelly to fill up mold when again set. Turned out on a lace paper covered dish; highly ornamented.
Aspic of Fillets or Trout—A dozen fillets of fish with butter and seasonings lightly baked in a covered pan and then cooled with a light weight upon them to flatten. When cold, cut out rounds about size of silver dollar are placed in order in a mold lined with a coating of aspic by turning it about on ice and parsley, eggs, anchovies in strips, and capers added in ornamental patterns, the inside filled with more fillets mixed with mayonnaise jelly.
Aspics of poultry livers, ox-palates, quenelles, fillets of Ruine, chicken, turtle fins, plovers' eggs and almost anything can be made either in molds or in fiat dishes surrounded with a green salad, or in a border mold, the center to be filled with a salad after it is turned out.
Aspic à la Czarina (Club specialty)—The meat of 3 grouse pounded in a mortar, seasoned, passed through sieve, mixed with a pint of whipped cream, little aspic and chaudfroid sauce. Set in a square shallow mold on ice. Turned out, dressed with brown chaudfroid sauce, decorated with truffles and aspic on a stand of rice, and surrounded with green salad.