Consommé turned into aspic terrine

Consommé (clear broth served with garnish) was not a popular dish at home, so Maison Emil made aspic terrine out of it instead :)

Served cold with a mayonnaise and crispy croutons as a nice starter. As we made proper consommé at school, this aspic was very tasty.

The clear broth (consommé) is nice, but maybe not an exciting dish, so Maison Emil made aspic by adding boiled eggs, shrimps and gelatine. Clear broth was heated, then gelatine added. Eggs and shrimps nicely placed at the bottom of the terrine form, then the clear broth with garnish poured over. The same step was repeated again until the terrine form is filled up. Covered with film, cooled down then chilled overnight in the fridge.


When the aspic is set, dip the terrine in hot water and turn it up side down. Et voila there is your aspic

Bon appétit,
Maison Emil Paris - MEP