Aspic Jelly From French Gelatine

Ingredients

• 3 quarts + ½ cup water
• 1 pint sherry
• ⅓ cup malt vinegar
• ⅓ cup tarragon vinegar
• ⅓ cup chili vinegar
• ⅓ cup lemon juice
• 1 carrot
• 1 turnip
• 1 onion
• 1 stick of celery
• 1 teaspoon salt
• 1 sprig tarragon

Directions

1. Fill a stewpan with enough cold water to cover the ingredients. Boil to blanch them, then pour off the water and wash again in cold water.

2. Wash the stewpan and add the pieces of feet with 2 quarts of water. Bring to a boil, skimming occasionally.

3. Add ½ teaspoon salt and all other ingredients except lemon, eggs, and vinegars. Boil gently for 5 hours.

4. Strain through a fine sieve into a basin and let cool completely. Remove the fat and wipe the top with a cloth dipped in hot water.

5. Put the stock back in a clean stewpan with lemon peel and juice, whipped egg whites and shells, vinegars, and salt to taste.

6. Whisk over heat until boiling, then remove from heat and let stand for 30 minutes to form a crust.

7. Fix a clean soup cloth on a stand, pour the contents into the cloth, and let it run through into a basin. Repeat slowly a second time.

8. Scald a mold with boiling water, then rinse with cold water. Garnish the mold with fish or vegetables as desired.

9. Carefully pour in the jelly and let it stand until cold. Turn out and serve.