Basic Simple Aspic
|Beef stock/Basic chicken stock||5 Cup (80 tbs) (Basic)|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Wine vinegar/Lemon juice||2 Tablespoon|
|Parsley flakes||1⁄2 Teaspoon|
|Lemon juice||1⁄2 Teaspoon|
Measure 5 cups stock into large saucepan.
To clarify stock, pull away inner skins from eggshells; wash eggshells and crush into stock.
Sprinkle gelatin over stock.
Stir in vinegar, sherry, thyme, parsley, peppercorns, and egg whites.
Cook, stirring constantly, over moderate heat until gelatin dissolves.
Beat with rotary beater, over moderate heat, about 4 minutes, until thick foam forms on top.
Foam must be thick and high.
Remove beater; bring mixture to boil without stirring.
Reduce heat to low; simmer 10 minutes.
Remove from heat; let stand 3 minutes.
Place piece of wet muslin in large sieve.
Pour stock mixture slowly and steadily through muslin; let drain well.
Add lemon juice.
Use as desired for various congealed molds, glazes, or coatings.