Cold Boiled Fish and Meat in Jelly (aspic)

How to make it

1. 1

   For the fish: Everything is whisked together cold in an enamelled pot, boiled while whisking for 5 min., removed from the heat, and left covered for 10 min. without being stirred; strained through a cloth wrung out in hot water. It must be poured back through the cloth until the jelly becomes quite clear.

2. 2

   The mould is moistened, and a little jelly is poured into the bottom; when this is set, the bottom may be garnished with lemon or pickled cucumber, cooked, cut-out root vegetables, tomatoes, etc., and a very little jelly is poured over to fix them in place.

3. 3

   The fish, whether slices of cooked fish, flaked fish or shrimp, lobster or crayfish, is laid in; once the garnish has set, jelly is filled in, and so it continues. The mould used must be filled to the brim.

4. 4

   Keep the jelly slightly lukewarm while layering it into the mould, just warm enough that it does not set. Fish and meat in jelly should be made the day before it is to be used. The dish on which the jelly is to be served is garnished with parsley, hard-boiled eggs, tomatoes, etc.

5. 5

   For the meat: 1 l bouillon, 12 gelatine leaves, 2 egg whites, 2 eggshells; boiled, clarified and prepared as above.