Clarified Bouillon

I don’t like the idea of pork consommé. What I do is clarify court bouillon after cooking pig’s feet; they add enough natural gelatin to set the liquid. I get a kick out of making aspic without any commercial gelatin, but I admit that the use for aspic in most home kitchens today is pretty well nonexistent. If, however, the urge strikes you to make an egg set in jelly or coat a pàté with a layer of aspic, you’ll be ready.