You can't separate aspics from jelly.
The latter has long been present in French cuisine, since the Middle Ages.
Indeed, under the effect of the collagen contained in certain pieces of meat (poultry, pork, beef), the juice freezes and hardens.
Marie-Antoine Carême, of whom we have already spoken on the show, has made a number of jelly-based recipes which he has perfected the consistency and clarity.
Aspic is a preparation made from jelly and various ingredients taken from it (meat, eggs, vegetables), which is called a hot-cold.
It takes its name from its multicolored appearance which recalls that of the skin of the "asp" snake.
Very popular in the 18th and 19th century, it also preserves the qualities of the meats trapped in this jelly, which are therefore sheltered from air and bacteria.
French chefs, very popular in Russia in the 18th century, also did a lot to popularize this dish, which was often made with leftovers.
The great classic of aspics is the jelly egg.
The jelly egg recipe
Ingredients for four people:
2 eggs
25 cl of broth
3 gelatin sheets
1 slice of ham
A few diced cooked vegetables (carrot, celery, etc.)
Chive
Preparation:
1.
Cook the soft-boiled eggs (6 minutes)
2.
Bring the broth to a boil and immerse the previously wet gelatin sheets in it.
3.
Mix well
4.
Let cool to room temperature
5.
In a ramekin, place a little chives and pour a dash of broth
6.
Leave to set in the cold
7.
Add ½ egg, a few diced ham and vegetables and pour in the broth again
8.
Put in the cold to gel.