Aspics

The French Chef's Julia Child Illustrates how to make aspics or jellied stock.

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Aspics The French Chef with Julia Child

Premiered July 08, 1963

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Aspics

The French Chef's Julia Child shows us some simple but beautiful aspics, or jellied stock. She demonstrates how to unmold, shape and test them. Child also demonstrates the decoration of a cold meat paté, and how to poach an egg and serve it in aspic.

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About the Program

The French Chef with Julia Child

Now available in PBS Passport. In this special collection, now chefs of all ages and abilities can share Julia Child’s love of authentic French food and learn to cook some of her most loved dishes from her original series on Public Television.