Home › The Waldorf Kitchen › Salmon with Aspic Jelly

Salmon with Aspic Jelly

Singe and cut into halves lengthwise two calves' feet, bone them, put them in a saucepan with some water and boil them gently over a slow fire. Pass the liquor of the feet through a fine hair-sieve into a basin, skim off the fat and leave it to settle. Boil a thick slice of salmon in some court bouillon and wine, and when cooked leave it until cold in its liquor. Put half of the calves' feet liquor into a saucepan with an equal quantity of the cooking liquor of the salmon, add some chopped vegetables, a few sprigs of parsley, a bunch of sweet herbs, one-half tablespoonful of cloves and peppercorns, two teacupfuls of vinegar, one-half teacupful of water and three well-beaten whites of eggs. Stir the above mixture over the fire until it begins to boil, then move it to the edge of the fire and allow it to simmer until the jelly is clear. Strain the jelly through a jelly-bag into a basin and leave it until cold. Place the slices of salmon in a deep dish, distribute the jelly over it piling it in the center, and keep it in a cold temperature for from twenty-four to thirty hours. Garnish with jelly croutons, hard-boiled eggs cut in halves and yolks, and then serve.