The Art of Dutch COoking/C. Countess Van Limburg Stirum 2001

Aspic
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
2 envelopes unflavored gelatine 2 cups stock, strained 2 bouillon cubes
2 tablespoons vinegar 1 tablespoon sherry



1 Soften the gelatine in 1/2 cup water. Bring the stock to a boil. Add the bouillon cubes, vinegar, and sherry. Stir in the gelatine and water until dissolved. Pour into a shallow dish and chill thoroughly. Cut into different shapes and break up what is left with a fork.

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