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aspic
If it's clear, it is aspic. Aspic is a gelatin from meat stock. If it's creamy in appearance, it's likely liver fat.
aspic
aspic
Aspic. Its a gelatin made from a meat stock or consomme.
It's usually part of an appetizer or salad course. Tomato aspic can be served on its own as an appetizer and is great with crackers. Aspic made from broth (chicken or beef) is used to make various tureens and pates.
Aspic. Its a Gelatin made from a meat stock or consomme.
Making it is easier than driving to the store. A 30gm packet of unflavoured gelatin will gel about a litre of liquid. Choose a flavour apropos for your recipe; I like tomato, myself, and figure about two litres for a medium sized mould, and three for a largish one, so 2-3 packages of gelatin. Warm half a litre of juice in a small pan, and dissolve the gelatin in the warm mixture. Toss your fillings into the mould, then fill with the warm gelatinmix, topping up with the juice of choice. Carefully refrigerate 'til set (overnight is best) and serve your totally 'homemade' aspic with pride. Making it is easier than driving to the store. A 30gm packet of unflavoured gelatin will gel about a litre of liquid. Choose a flavour apropos for your recipe; I like tomato, myself, and figure about two litres for a medium sized mould, and three for a largish one, so 2-3 packages of gelatin. Warm half a litre of juice in a small pan, and dissolve the gelatin in the warm mixture. Toss your fillings into the mould, then fill with the warm gelatinmix, topping up with the juice of choice. Carefully refrigerate 'til set (overnight is best) and serve your totally 'homemade' aspic with pride.
Aspic - it is a clear jelly usually made of stock and gelatin. It is used to glaze or garnish or to make a mold of meat, fish, or vegetables
A Dandy in Aspic was created in 1968.
The duration of A Dandy in Aspic is 1.78 hours.
you look on the bottom of it.