How to Make and Use Aspic

Aspic was first used in early times to prevent air from spoiling meat. Today it's used as a flavoring and to add festivity. A versatile addition to your cooking repertoire, aspic can stand alone as a first course dish, but mostly is used to coat foods and mix with them. Mastering aspic basic aspic recipes can make you look like a gourmet chef.

Things You'll Need

• Broth from meat, poultry, fish or vegetables
• Gelatin
• Egg whites
• Saucepan
• Clean, damp dishcloth
• Sieve
• Bowl
• Prepared aspic
• Shallow dish
• Cooked meat or vegetables
• Refrigerator
• Prepared pate or salad
• Decorative mold
• Non-stick cooking spray or unflavored oil
• Butter knife
• Serving plate
• Herb or vegetable garnishes for serving

Instructions

Prepare the Aspic

1. Start with 4 cups of cold well seasoned broth from meat, poultry, fish or vegetables. Skim all the fat from the broth.

2. Mix 1/2 cup of the broth in a 3-quart saucepan with 2 tablespoons unflavored gelatin. This is to soften and dissolve the gelatin. Add the rest of the broth and 3 egg whites. Beat this mixture until it becomes frothy.

3. Stir the mixture constantly while bringing it to a boil. Remove the pan from the heat when a thick foam appears on the top.

4. Line a sieve with a clean, damp dishcloth to strain the mixture. Wring it out before proceeding. Pour your heated mixture through the cloth and sieve to strain it into a bowl. Let the aspic stand until it's clear.

5. Use prepared aspic in layered recipes, or use it to coat your favorite pate or salad.

Use Aspic in a Layered Dish

1. Pour about 1/8 inch of aspic into a shallow dish. Refrigerate it until it's set.

2. Add chopped, cooked meat, poultry, fish or vegetables and fill the dish two-thirds to the top. Make certain that the food does not float. Refrigerate this level until firm.

3. Remove from the refrigerator and completely cover the food with additional aspic. Return to the refrigerator until set.

4. Serve chilled.

Coat a Pate or Salad With Aspic

1. Prepare your favorite pate or salad recipe.

2. Coat a decorative mold with a thin film of non-stick cooking spray oil or unflavored oil. Pour 1/8 of the aspic into the bottom of the mold and refrigerate until the mixture has set, about 30 to 35 minutes.

3. Remove the mold from the refrigerator and pack in the pate or salad on the chilled aspic, leaving some room to cover with more aspic. Smooth the top.

4. Pull the food gently away from the sides of the container with a butter knife or other blunt edged knife to form a crevice. Pour additional aspic into the newly formed crevice and over the top of the filling of choice. Refrigerate until set.

5. Run a knife around the edge of the mixture. Set the mixture in warm water for a few seconds, put a plate on the top, and flip it over. Lift the mold.

6. Decorate with herb sprigs or vegetables before serving.