3.5 oz unflavored gelatine.
1 Qt. clear stock, up to 1/4 of which can be replaced
with good wine late in the procedure. The wine should complement the stock:
white for fish and golden chicken stock, and red for beef.
About 10 minutes plus time to cool.
Sprinkle the Gelatine over 1 cup of the Clear
Stock and let soften.
Warm the gelatine and stock until the gelatine
melts. Meanwhile, heat the remaining stock (but not the wine if you are
Whisk the gelatine mixture into the hot stock
and remove from heat.
As it cools to below room temperature, it will
start to set up into a light, quivery jelly. If you are using wine, whisk
that in now.
When it is well mixed, put the aspic into a tightly
closed container and refrigerate until ready to use.
The chilled aspic will be pretty firm. It melts at a very low temperature,
so you can scoop out what you need and leave the rest in the refrigerator.
A fish aspic is usually clear, but it may be made golden by adding saffron,
the flavor of which complements most seafoods very nicely. A chicken aspic
is golden in color. A beef aspic would be brown, and should include red