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Geléer og aspik

1 recipe · Varme og kolde smaaretter

1 geléer og aspik recipes from the “Big Cookbook,” in the varme og kolde smaaretter category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Meat aspic

    Classic clarified meat aspic from Erken's Stor kokebok 1914: meat stock is clarified with egg white and eggshell, gelatin, lemon and vegetables are added, it is brought to a boil, strained through a cloth and seasoned with wine and optionally coloring. Used for glazing and aspic molds.