Recipe: Aspic the Old-Fashioned Way

1 In a large pot*, pour in your meats, bones, carrots, onions, leek, and celery. Brown them (7 to 8 minutes), then add your pork rinds, veal feet, thyme, and bay leaves.

2 Sweat covered, gently, for 10 minutes, then add 1.1 qt (1 liter) of water (deglazing) and let reduce until there's no more liquid. Then add 6.25 qt (6 liters) of water, salt, and bring the peppercorns to a boil.

3 Cooking: 5 hours, skimming to remove all impurities.

4 Then, through a cloth, strain your broth (save the meats for other recipes: shepherd's pie, vinaigrette calf's feet, etc.).

5 Let your broth cool completely, then into the fridge for 2 hours. This way, you can remove the disk of fat formed on top.

6 Then, reheat it and, just before boiling, pour in your 4 egg whites, lightly beaten, let it cook without boiling for 15 minutes. This way, the whites will coagulate and carry away the last impurities with them.

7 Set a strainer lined with white cloth over a large bowl, then, with a ladle, slowly pour your broth and egg whites until only they remain in your cloth.

8 Admire the transparency of your aspic, then add Port or Madeira which will give it its amber color.

9 The next day, refrigerate it and you can start making eggs in aspic, ham cornets, cold chicken wings, present foie gras or terrines, etc., etc., etc., but, and this is the main thing: TASTE it!

* You can also roast your meats in the oven on a pan and deglaze it afterwards.