Sky – How to Make Aspic Jelly for Danish Open-faced Sandwiches

Aspic jelly is a savory clear jelly prepared from a liquid stock, and it is chopped or cut into shapes and placed on sandwiches, but may also be used to garnish cold dishes.


  • 2 cups water
  • 1/2 chopped onion
  • 1 bundle parsley
  • 2 bouillon cubes (or 2 tbsp meat extract)
  • 1 tbsp soy sauce
  • 2 tsp gelatin

Optional: sherry or white vine


  1. Boil the water with the onion, parsley and bouillon cubes till they are melted. Add soy sauce and the gelatine.  
  2. Strain and leave the aspic to cool down. 
  3. Leave it in the refrigerator till it is stiff. 
  4. Slice the aspic for the sandwich.

The aspic is used sliced on top of a variety of sandwiches, and especially on liverwurst and certain other cold cuts.

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