[Sca-cooks] Fish scales for aspic
ranvaig at columbus.rr.com
Sun Apr 22 15:55:03 PDT 2012
Rumpolt has a couple of recipes for aspic, where you begin with a
broth made by boiling the fish scales with isinglass and an onion
skin. The onion skin is presumably for color. It's sieved in a
woolen cloth before using for the aspic.
The net has recipes for fish cooked with the scales (which are not
eaten) but I didn't see anything for cooking the scales alone. Has
anyone ever seen recipes that call for cooking the fish scales? What
would this be adding the broth? Color, thickening, flavor?
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