|
Ingredients
|
Quantity
|
|
Espagnole sauce
|
300ml
|
|
Gelatine
|
10gms
|
|
Aspic jelly
|
150ml
|
Dissolve gelatine in aspic jelly. Add to Espagnole sauce.
Boil up together and strain.
Used for masking
poultry and meat.
