Madeira is wonderful in savory preparations like aspics. Often all you need to do is place a hardcooked egg or piece of poached salmon in a small mold, cover with aspic and let it set in the refrigerator to have a very nice and quick hors-d’oeuvre.

The aspic is often used to cover pâtés and terrines and is also an excellent way to protect them.

Madeira is very flavorful, so no other ingredients are really necessary except perhaps a little sugar if you’re using the aspic in sweet recipes like fruit tarts.

1. dissolve the gelatin in a little of the water according to the directions;
2. combine well with the remaining water and Madeira; use as desired.
3. if you add sugar, dissolve it in a little hot water (taken from the 400 ml of water) and then add to the other ingredients.