Economical Aspic Jelly is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic method of making an aspic jelly with a base of stock, spices and gelatine that's clarified with egg whites and tarragon vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Economical Aspic Jelly.
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This is a classic recipe for a Victorian version of Economical Aspic Jelly that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 8.—ECONOMICAL ASPIC JELLY.
Put a quart of good stock broth in a stewpan; add six shallots, two bay-leaves, a good sprig of thyme, six cloves, a bit of mace, and four ounces of gelatine: place this upon the fire, and continue stirring it until the gelatine becomes thoroughly dissolved: it must then be removed from the fire to cool. Next, whip three whites of eggs with half a pint of cold water, and a table-spoonful of tarragon vinegar, and having well mixed this in the aspic, stir it over the fire until it boils; and then, after allowing it to boil for ten minutes longer pass it either through a jelly-bag or a napkin: it will then be fit for use.
Combine the stock, shallots, bayleaves, thyme, cloves, mace and gelatine in a pan. Stir to mix and set aside for 5 minutes. Place on the hob and continue heating and stirring constantly until the gelatine has completely dissolved. Take off the heat and set aside to cool.
Once the mixture is cold, whisk together the egg whites then whip in 300ml of water and the tarragon mixture. Mix this thoroughly with the aspic then place on the heat and continue cooking until the mixture boils. Continue boiling for 10 minutes then take off the heat and pass through a jelly bag.
Set aside to cool then either refrigerate or freeze until needed.
