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Remembering Aspics

Remembering Aspics

Old 09-07-2020, 08:23 AM
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Originally Posted by bearisgray View Post
To me, an "old" cookbook has to be from "before gas and electric stoves" !!
yes - the ones from revolutionary times are fun too.
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Old 09-07-2020, 10:15 AM
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I use unflavored gelatin sometimes. Family favorite is Pressed Chicken.

Stew a whole chicken & debone. Cut meat in pieces 1” or less, put in large bowl. Save broth. Add poultry seasoning or sage, salt pepper, grated onion to your taste. Put 1 envelope Knox unflavored gelatin in small bowl & add 1/8 cup water, just enough to wet the gelatin. Then add about 1/4 to 1/3 cup hot chicken broth & toss all to make it look shiny. Add bit more hot broth if needed. Press mixture in loaf pan, press down & add wax paper on top then weight down & refrigerate until firm. Untold & slice for sandwiches. Freeze the left over broth for soup some day.
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Old 09-07-2020, 07:13 PM
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So...I made my aspic, but it was so hot here today that even though it sat in the fridge all day, it never really got solid. It still tastes good, but not a pretty aspic, more like a jellied soup. Oh well.
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Old 09-10-2020, 06:07 AM
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Tropit, that Fanny Farmer cookbook is awesome! Where I grew up there was a chain of Fanny Farmer shops that made the most amazing chocolates! One of my favorite memories growing up. They closed down about 20 years ago.

As for aspic- my Mom was a wonderful cook. But that's the one thing she made that I still can't bear the thoughts of lol
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