Aspic
1lt (1¾ Pints) Stock
60ml (2fl oz) Sherry
60ml (2fl oz) White Wine
2 tbsp White Wine Vinegar
55g (2oz) Gelatine
2 Egg Whites
Dissolve the gelatine in a little of the stock.
Beat the egg whites until frothy.
Place the stock, sherry, wine, vinegar and gelatine into a large saucepan and heat.
Add the egg whites whilst whisking.
Stop when the liquid boils and rises, remove from the heat.
Return the liquid to the heat and allow to boil and rise again.
Repeat.
Do not disturb the crust that has formed on the top of the liquid.
Remove from the heat.
Slowly strain the liquid .though a colander that has been lined with scalded muslin.
Allow to cool, use when just on the point of setting.
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