Aspic Jelly
Ingredients
Directions
Prepare
Wash the veal in plenty of water.
Parboil the calves' feet in water for 10 minutes before adding them to the pot.
Make the stock
Place the veal in a stock pot with the hens and calves' feet.
Fill the pot with spring water and set it on the stove to boil.
Skim off the scum as it rises.
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
- Veal knuckle
- Provides bones and connective tissue that release gelatin into the stock as it simmers.
- Calves' feet
- Rich in collagen, which converts to gelatin and lets the stock set into aspic.
- Hens
- Add meaty flavor and body to the stock.
The step that matters
Skim off the scum as it rises. Scum is coagulated protein and impurities that cloud the stock and muddy its flavor. Removing it early keeps the finished aspic clear and clean-tasting.
“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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