What We're Cooking: Fish in Aspic |
| Submittor: Baroness Avelina Keyes |
| Source: To the King’s Taste. by Lorna J. Sass |
| THE RECIPE Unredeacted: |
| INGREDIENTS: |
| THE RECIPE Redeacted:Avelina mentioned that the first thing she would do differently is to make the fish stock clearer (someone mentioned it was Blackstone River aspic). She would also have been more careful with the fish placement, since one of the fish happened to have flapped open exposing the insides. Also she would work the egg yolks differently. Some suggested using a syringe instead of a pastry pipe for the egg yolks. |
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A really stunning sublety. Two salmon were suspended in gelatin made from salmon stock, with dill and egg yolks to simulate seaweed. Yes, it was edible, however it is an acquired taste. But it looked beautiful. |