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U.S. Janet B.

On Thu, 19 Jul 2018 09:25:07 -0300, wrote:

>Aspic
>In a large deep pan combine 7 cups cold fat-free chicken, veal, or
>beef stock, ¼ cup white wine, and 1 tabspn. tomato paste. Sprinkle the
>stock with 5 tablespoons gelatin. It is not necessary to soften or
>dissolve the gelatin separately. Beat 4 egg whites until they are
>stiff and turn them out of the bowl onto the stock. Do not fold the
>egg whites into the stock. Bring the mixture to a boil, whisking it
>constantly with a back and forth motion across the centre of the pan.
>The usual circular motion of whisking would cloud the aspic. As the
>stock heats, the whites attract any floating particles, expand, rise
>and form a solid mass double the original bulk. When the mixture
>reaches a full boil, remove the pan from the heat and let it stand for
>at least 10 minutes.
>
>Wring out a linen tea towel in cold water and use it to line a large
>fine-meshed sieve. Put the sieve over a deep bowl. Slowly pour the
>contents of the pan, egg whites and all, into the sieve. The whites
>contain a large part of the liquid and must be allowed to drip slowly
>for about 1 hour. Do not hurry the process by stirring, or the aspic
>will be cloudy. Discard the whites. There will be about 3 ½ cups
>clear aspic.
>
>Pour as much aspic as required into a small metal pan and set the pan
>in a bowl of ice. Stir the aspic with a metal spoon (metal retains
>the cold) until it is cool, thickens slightly, and pours from the
>spoon like a thick syrup. Stirring prevents the aspic around the
>edges from setting first, which make the aspic lumpy. Aspic is ready
>to use when it is still liquid but just on the point of setting. If
>it begins to congeal, it may be liquefied by heating.
>
>Gourmet's Menu Cookbook -1963
>
>(This was the first book they put out, the boxed duo came out slightly
>later)

nice. Thank you
Janet US