Fish Aspic
2 lb White fish trimmings and bon 2 T Lemon juice 4 ea Tarragon 1 ea Bay leaf 3 ea Lg Egg whites and shells 1 c Dry white wine 2 ea Onions, sliced 4 ea Parsley 6 ea Unflavored gela...
Ingredients
- 2lbwhite fish trimmings and bon
- 2tsp lemon juice
- 4ea tarragon
- 1ea bay leaf
- 3ea lg egg whites and shells
- 1cup dry white wine
- 2ea onions, sliced
- 4ea parsley
Directions
- 1
2 lb White fish trimmings and bon 2 T Lemon juice 4 ea Tarragon 1 ea Bay leaf 3 ea Lg Egg whites and shells 1 c Dry white wine 2 ea Onions,
- 2
Bring mixture to a boil, stirring frequently to prevent scorching, and boil it until liquid is reduced by half
- 3
Add 8 cups water and salt and pepper to taste
- 4
Bring to a boil, and skim it
- 5
Simmer for 20 minutes, strain it into a large saucepan, and let it cool
- 6
Skim again
- 7
Sprinkle gelatin over the stock and add the egg whites, beaten to stiff peaks, and the shells, crushed
- 8
Do not stir in.) Bring stock slowly to a boil over moderate heat, whisking constantly