Recipe: Meat Aspic the Old-Fashioned Way

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

2 Sweat covered, slowly, for 10 minutes, then add 1 liter (1.1 qt) of water (deglazing) and let reduce until there is no more liquid. Then add 6 liters (6.25 qt) of water, salt and pour the peppercorns at boiling point.

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

4 Then, on a towel, strain your broth (you will keep the meats to prepare other recipes: shepherd's pie, vinaigrette 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 your 4 egg whites (just slightly beaten) into it, let cook without boiling for 15 minutes. Thus, the whites will coagulate and carry away with them the last impurities.

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

8 Admire the transparency of your aspic, then add either Port or Madeira which will give it its amber color.
The next day, put it in the fridge and you can start making eggs in aspic, ham cornets, cold poultry 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