1966 WDEC - Aspic

The next entry in the 1966 Woman's Day Encyclopedia of Cookery is a fun one - aspic. Photo (by Anthony Georgeff via Wikimedia) is of "Terrine de mère et de fille" -- literally, "pot of mother and daughter," a terrine that features chicken and egg.

I have a fascination with aspic, a sort-of savory Jello that has fallen out of favor since my childhood. So I'll take almost any excuse to make these gelled treats, especially as they're a great response to summer heat. The WDEC tells you how to make a true aspic from scratch, using the natural gelatin from bones and feet of the animal. I'd like to try that, but probably will demur until the weather is a bit cooler. They also give suggestions for making aspics molds or for serving them in the mold or as jellied soup (I would love to do this with tomato aspic for a summer side) or as garnishes (the real use for my aspic cutters). Recipeseggs in aspic, jellied tongue, tomato aspic, and vegetables in chicken aspic. I'll definitely make tomato aspic, both with and without vegetables. At some point I may try the jellied tongue ring, which sounds like a good use for leftover tongue. The eggs in aspic I might make jelled as a chicken soup, in individual bowls.

So! To the kitchen.