Savoury or Aspic Jelly

Ingredients

• 2 calves' feet
• 2 lbs knuckle of veal
• 1 tablespoon coarse sea salt
• 30 peppercorns
• 2 blades of mace
• 1 clove of garlic
• 2 shallots
• 1 sprig of thyme
• 2-3 sprigs of parsley
• 1 onion, stuck with 4 cloves
• 1 leek
• 1 head of celery
• 2 carrots
• 1 turnip
• 1 sprig of tarragon
• 1 sprig of chervil
• 2 bay leaves
• the rind of 1 lemon
• the juice of 3 lemons
• 2 egg whites
• 1 lb lean veal
• ½ cup Chablis or sherry
• 2 tablespoons French vinegar

Directions

1. Chop the calves' feet into eight pieces.

2. Wash the pieces in cold water.

3. Place the pieces in a stew-pan and cover with cold water.

4. Bring the stew-pan to a boil to blanch the feet.

5. Remove the stew-pan from heat and let it sit on a paper on the table.

6. Using a fork, transfer the feet to a basin of cold water and wash them well.

7. Empty the water from the stew-pan and wash it thoroughly.

8. Return the cleaned feet to the stew-pan.

9. Cut the meat from the bone of the knuckle of veal and add both meat and bone to the stew-pan with the feet.