Aspik for savoury dishes

Last Updated on October 1, 2024

Basic recipe for aspic preparation for wide use especially in the preparation of cold appetizers (eggs in aspic, ham roll in aspic, wraps in aspic….)

Ingredients:

Recipe for 4 servings: 0.5 l stock (from meat, fish, etc.) or water 50 g of gelatin 1 piece of protein 1 piece carrots 1 pc of celery 1 pc petrels 1 pc onion 6 pcs of whole peppercorns 4 pcs of allspice beads 1 pcs bean leaves lemon juice (vinegar) salt

Procedure:

1. Soak the cleaned Vegetable Recipes and spices briefly in the broth (water), then turn the flame down to minimum
2. Whisk the egg white with a pinch of salt, pour in a few spoonfuls of the lukewarm broth, stir, pour in the rest of the broth, stir gently and on a very small flame, still heating so that it does not burn
4. When the egg whites have curdled (the aspic must not boil during the entire preparation time!!!), strain them through a clean, dampened napkin, if necessary, strain the aspic once or twice more
5. Finally, add salt or acid to the warm aspic and apply it to the pre-prepared semi-finished products, which we pour the aspic over
6. Let cool and remember to keep the finished dishes in aspic in the fridge.

Recommendation:

The aspic can be softened with 2 tablespoons of white wine.