Aspic Jelly Sauce

Ingredients

• 9 eggs
• carrots (same quantity as white stock)
• onions (same quantity as white stock)
• celery (same quantity as white stock)
• roast carcass of fowl
• burnt sugar (bishop)
• 1 lb lean veal
• 2 onions
• ½ cup clarified butter
• 1 carrot (yellow part)
• 1 quart water

Directions

1. Whisk 9 eggs for a few seconds with a wire whisk.

2. Pour the whisked eggs over the meat and bring to a quick boil.

3. Skim off the scum and add the same quantity of carrots, onions, and celery as the white stock.

4. Let it boil slowly for six hours, skimming occasionally.

5. Chop the remaining fowl or old hen and add it to the brown stock.

6. For brown stock, prepare broth as for white stock, adding the roast carcass and burnt sugar.

7. Cut 2 slices of ham and 1 lb of lean veal into ½ inch squares, and slice 2 onions.

8. Fry the ham, veal, and onions in ½ cup clarified butter until browned.

9. Add 1 quart of water, boil, and skim off the butter.

10. Combine with the prepared white stock to create brown stock.