Aspic Jelly
Ingredients
Directions
Make the stock
Combine calf's feet stock and best gravy in a pot.
Add soaked pied de veau gelatin to strengthen the mixture.
Bring to a boil and skim off any impurities.
Test the strength of the stock before clarifying.
Set
Once ready, cover with paper and refrigerate until set.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Calf's feet stock
- Provides the main liquid and body for the aspic base.
- Best gravy
- Adds concentrated savoury flavour to the stock.
- Pied de veau gelatine
- Gives the liquid the gel strength needed to set firmly when chilled.
The step that matters
Test the strength of the stock before clarifying. Gelatine sets according to its concentration, so a weak mixture may fail to firm up when chilled. Checking strength before clarifying lets you add more gelatine while it can still be adjusted.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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