Aspic Jelly is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic method of making an aspic jelly from scratch using veal knuckles and calf feet with vegetables and then clarifying the jelly with an egg, white wine and tarragon vinegar mix. The full recipe is presented here and I hope you enjoy this classic British version of: Aspic Jelly.
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This is a classic recipe for a Victorian version of Aspic Jelly that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 7.—ASPIC JELLY
Break up about ten pounds of knuckles of veal, and place them in a stock-pot together with four calf's feed, and an old hen; fill up with about four gallons of water, and having set it to boil on the fire, let it be thoroughly skimmed, and then garnished with four carrots, two heads of celery, four onions, a bunch of parsley tied up with two bay-leaves, some thyme and a little marjoram; season with two ounces of salt, eight cloves, and twenty peppercorns; and, after the stock has boiled very gently for about five hours, without having sensibly diminished in quantity, proceed to strain it off into pans to cool in the larder for the next days process; viz. that of clarification.
In order to accomplish this very essential operation with any chance of success, it is of the last importance to pay strict attention to the removal of every particle of grease from the surface of the pans containing the aspic stock. This is to be done by first scraping off all the fatty substance with a spoon, and then pouring a little hot water over the stock, which should be immediately drained off, and the surface dabbed over with a clean napkin, so as to absorb any remaining grease. This done, the aspic stock should be placed in a proper-sized stewpan, and set on the fire to dissolve; when, after having lightly drawn some pieces of paper over its surface in order to remove any remaining stray grease, you must now mix in six whole eggs, previously whipped together with a pint of water, half a pint of common French white wine, and a wineglassful of tarragon vinegar; this done, place the stock upon the fire, and continue whipping it with a wire whisk until it begins to boil; remove it to the side of the fire, there to continue gently simmering with the stewpan lid on, for about half an hour: it must then be passed through a jelly-bag: or, if very clear and bright, it may be passed through a napkin and poured into deep sautapans placed upon ice, ready for use, as will the directed hereafter.
Modern Redaction
Ingredients:
4.5kg knuckles of veal, broken up
4 calf's feet
1 old hen, prepared for boiling
20l water
4 carrots, quartered
2 heads of celery, halved
4 onions, quartered
1 bunch of parsley
2 bayleaves
2 sprigs of thyme
3 sprigs of marjoram
45g salt
8 cloves
20 black peppercorns
For Clarification:
6 eggs
300ml dry white wine
150ml tarragon vinegar
Method:
Break up the veal knuckles then combine in a stockpot with the calf feet and the hen. Fill the pot up with about 20l of water then bring to a boil, skim the surface thoroughly then add the carrots, celery and onions. Tie the parsley with the bayleaves then add to the stockpot along with the thyme, marjoram, salt, cloves and black peppercorns.
Return to a gentle boil and cook, covered, for five hours then strain into heat-proof bowls, allow to cool completely and refrigerate over night. The following day, remove any hardened fat from the surface of the bowls. Scrape off any visible remainder with a spoon then pour a little hot water over the stock. Drain this off then dab the surface with a clean napkin or kitchen towel, ensuring that you remove any surface grease.
Pour the aspic into a large pan and set on the hob to melt. Lightly draw some kitchen paper over the surface of the liquid to remove and final traces of fat. Now whip the eggs then beat in 600ml of water, the dry white wine and tarragon vinegar. Beat this mixture into the melted aspic. Continue beating the mixture with a wire whisk until the mixture comes to a boil then reduce to a gentle simmer and continue cooking, lidded, for about 30 minutes.
Take off the heat and pass through a jelly bag then pour into containers, allow to cool, and either refrigerate or freeze until needed.
