161—Fish Aspic with White Wine

The stock for this aspic is prepared in precisely the same manner as fish stock, No. 1, Ordinary or White Consommé. The stewpan need not, however, be buttered previous to the insertion of the onions, parsley-stalks, and fish-bones. If the aspic is not required to be quite white, a little saffron may be added to it, as the aroma of this condiment blends so perfectly with that of fish.

When the stock is prepared its consistence should be tested, and rectified, if necessary, by means of gelatine. The quantity of this substance should on no account exceed eight leaves per quart of aspic, and, at the risk of repeating myself, I remind the reader that the less gelatine is used the better the aspic will be.

The clarification should be made with fresh caviare if possible, but pressed caviare is also admirably suited to this purpose. The quantities are the same as for the clarification of fish consommé, No. 4, Fish Consommé.

In flavouring white fish aspics either dry champagne or a good Bordeaux or Burgundy may be used. Take care, however—

1. That the wine used be of an unquestionably good quality.

2. That it be only added to the aspic when the latter is already cold and on the point of coagulating, as this is the only means of preserving all the aroma of the wine.

Finally, in certain cases, a special flavour may be obtained by the use of crayfish, which are cooked, as for bisque, then pounded, and added to the fish stock No. 11, White Fish Stock ten minutes before straining it. A proportion of four little crayfish à bisque per quart of aspic is sufficient to secure an excellent aroma.