Julia Child Aspic Recipe

Julia Child Aspic is crystal-clear meat jelly used in classic French cuisine for coating, molding, and dramatic cold presentations. From Mastering the Art of French Cooking (pages 544-549), this aspic recipe teaches you to make rich stock, clarify it for brilliance, and use gelatin for the perfect set. While seemingly retro, aspic is experiencing a revival among chefs who appreciate its elegance.

Julia writes: “A beautifully flavored and molded creation glittering in aspic is always impressive as a first course, as a luncheon dish, or on a cold buffet table.”

I’ll admit: aspic intimidated me. It seemed like something from another era, all those molded dishes from 1950s cookbooks. But when I made oeufs en gelée (poached eggs in aspic) for a dinner party, the reaction was pure wonder. The shimmering, jewel-like presentation, the tarragon leaves suspended like pressed flowers. Aspic is culinary theater.

What is aspic? Strongly flavored stock clarified for crystal clarity, enriched with gelatin so it sets when chilled. Used for en gelée presentations.

Jump to Recipe

Why You’ll Love This Recipe

• Stunning presentations: Glittering, jewel-like, utterly impressive.
• Foundation technique: Once learned, opens many classic French dishes.
• Modern revival: Chefs are rediscovering this elegant technique.
• Make-ahead essential: Must be done ahead, perfect for entertaining.
• Retro cool: The forgotten technique that wows modern guests.

What Is Aspic?

Aspic is meat stock that has been:

1. Clarified for crystal-clear transparency
2. Enriched with gelatin to set firmly when chilled
3. Seasoned with wine or cognac for complex flavor

It can be molded on its own, used to line molds for mousses, or applied as a glaze to cold meats, poultry, and eggs.

Terminology:

• Aspic: The jellied stock itself
• En gelée: Food presented in or glazed with aspic
• Chemiser un moule: Lining a mold with aspic

Julia Child Aspic Ingredients

From Mastering the Art of French Cooking, Vol. 1. Makes 3 cups.

Quick Method (Canned Base):

• 3 cups beef consommé or chicken broth
• 2 Tb (2 envelopes) unflavored gelatin
• ¼ cup cold water, dry white wine, or port
• 2-3 Tb port, Madeira, or cognac (optional, for flavor)
• Salt and pepper

From Scratch: Use homemade clarified stock rich in natural gelatin from bones.

How To Make Julia Child Aspic

Step 1: Bloom the Gelatin

1. Sprinkle gelatin over cold liquid: Water, wine, or port. Let stand 5 minutes until softened and spongy.

Step 2: Heat and Dissolve

2. Heat consommé to simmering.
3. Stir in softened gelatin: Continue stirring over low heat until completely dissolved.
4. Season carefully: Taste and adjust salt and pepper.
5. Add optional wine/cognac for depth.

Step 3: Strain for Clarity

6. Strain through fine sieve lined with several layers of dampened cheesecloth.

Step 4: Test the Set

7. Pour 1 Tb into chilled saucer. Refrigerate 10-15 minutes.
8. Check consistency: Should be firm enough to hold shape but not rubbery.
9. Adjust if needed: Too soft? Add more gelatin (½ envelope dissolved in warm aspic). Too firm? Thin with more consommé.

The Raft Clarification Technique

For crystal-clear aspic from homemade stock:

1. Combine in pot: Cold, degreased stock with beaten egg whites and crushed eggshells.
2. Heat slowly while whisking until mixture comes to a simmer.
3. Stop whisking. The egg whites form a “raft” that traps impurities.
4. Simmer gently 10-15 minutes without disturbing.
5. Ladle through cheesecloth-lined strainer, being careful not to break the raft.

Result: Stock that’s completely transparent and sparkling.

How To Line a Mold with Aspic

1. Chill aspic over ice until syrupy and almost set.
2. Pour into chilled metal mold.
3. Set mold in ice.
4. When ⅛-inch layer sets on edges, pour out unset liquid.
5. Scrape excess from bottom with spoon dipped in hot water.
6. Chill 20 minutes until lining is firm.
7. Pack mousse into lined mold and refrigerate.

How To Unmold Aspic

Method 1 (Hot Water Dip):

1. Dip mold in very hot water 3-4 seconds (longer for non-metal).
2. Wipe dry quickly.
3. Invert chilled platter over mold.
4. Flip and give sharp downward jerk.

Method 2 (Hot Towel):

1. Invert mold on chilled platter.
2. Wrap with towel wrung out in hot water.
3. Remove mold when aspic drops.

Proper Gelatin Ratios

Desired Set	Gelatin per Cup of Liquid
Soft (glazing)	1 tsp
Medium (molds)	2 tsp
Firm (unmolding)	1 Tb

Always test before committing to your presentation.

Decorative Elements for Aspic

Red: Pimiento strips, tomato pulp

Yellow: Hard-boiled egg yolk piped through pastry tube

Orange: Cooked carrot slices or dice

Green: Blanched tarragon leaves, leek strips, green pepper

White: Sliced hard-boiled egg white

Black: Truffle slices (classic luxury)

Classic Aspic Applications

• Oeufs en Gelée: Poached eggs in individual aspic molds with tarragon.
• Poulet en Gelée: Cold chicken glazed with aspic, decorated with tarragon.
• Boeuf Mode en Gelée: Cold braised beef with vegetables in aspic.
• Foies de Volaille en Aspic: Chicken livers in individual aspic molds.

Recipe Tips

• Almost-set stage is crucial: Stir over ice until syrupy. Too liquid won’t coat; too set won’t spread.
• Multiple thin coats: Apply several thin layers of aspic rather than one thick coat. Chill 10 minutes between.
• Work quickly: Once aspic starts setting, you have limited time.
• Keep backups: Have one container over ice (for applying) and one over warm water (in case you need to restart).
• Chopped jelly garnish: Excess aspic chilled, chopped into ⅛-inch pieces, arranged around platter.
• Serving temperature: Remove from refrigerator 30 minutes before serving for best flavor (unless very warm weather).

Make-Ahead Strategy

Aspic preparations must be made ahead:

• Aspic itself: Make up to 3 days ahead. Refrigerate. Gently rewarm to liquid, then chill to almost-set before using.
• Finished presentations: Complete, cover with plastic wrap, refrigerate up to 2-3 days.

How To Store

• Refrigerator: Liquid aspic or finished presentations, covered, 2-3 days.
• Freezer: Not recommended. Jelly becomes cloudy when frozen.

Nutrition Facts

Per ¼ cup:

• Calories: 15 kcal
• Protein: 3g
• Total Fat: 0g
• Carbohydrates: 0g
• Sodium: 280mg

FAQs

Source: Mastering the Art of French Cooking, Vol. 1 by Julia Child, pages 544-549

– Claire