Meat or fish aspic (Gelée de viande ou de poisson) from Secrets from the La Varenne Kitchen: 50 Essential Recipes Every Cook Needs to Know (page 22) by Anne Willan

  • carrots
  • celery
  • Show all ingredients...
  • Serves : 1 quart

  • EYB Comments

    Can substitute veal, chicken or fish stock for beef stock, and sherry for Madeira wine.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute veal, chicken or fish stock for beef stock, and sherry for Madeira wine.

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