Home › Sauces for Meat and Vegetables › Aspic Jelly

Aspic Jelly

2 tablespoons granulated gelatine cup hot water 1 tablespoon lemon juice Boil consommé with lemon juice until reduced to one quart. Season well and clear. Soak gelatine in two tablespoons cold water and dissolve in hot water, add to clear consommé, strain, and use as a mold for fish, meats and salads. It is very necessary that the consommé be highly seasoned, as the success of the aspic depends on the flavor.