Home › The World's Kitchen › Fish Jelly

Fish Jelly

Strain galantine broth through a cheesecloth into a tureen, skim fat off surface and let thoroughly cool. Melt two ounces leaf gelatine in an enamelled saucepan with a half pint jelly, and when thoroughly melted add balance of fish jelly, two branches chervil and a half gill sherry. Beat up four whole eggs for four minutes in a bowl, add to pan and briskly whisk on fire until it comes to a boil. Pour in two tablespoons vinegar, shift pan to corner of range and let simmer for an hour and a half. Strain jelly through a damp, double cheesecloth into a bowl, set it on ice until thoroughly thickened and use as directed. After using jelly required for galantine, cover balance with a towel and keep in ice box for further use.