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Recipe: Aspic

Categories: Scottish

Yield: 1 servings 

      1 tb Aspic powder
           Boiling water

Dissolve aspic powder in a pint of boiling water.

Leave until it is the consistency of a raw egg white.

Pour over the food you wish to preserve in aspic.

For Newhaven Cream, (See Newhaven Cream) unmould creams, when cold, pour aspic over.

Chill food and aspic covering until it jellies, serve cold.

Converted by MC_Buster.

NOTES : Aspic is the dark, shiny, gelatinous covering found on top of pats or at the bottom of the pan when roasting poultry. Its taste can be improved with a little soy sauce if desired.

Converted by MM_Buster v2.0l.

It will work out perfectly - if you let Jesus take control
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