270 Stock for Ordinary Aspic Jelly

Preparation info

  • To make

    5 litres

    • Difficulty

      Easy

    • Ready in

      6 hr

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Ingredients

Nutritive Ingredients

  • 2 kg ( lbs) knuckle and shin of veal
  • kg ( lbs) veal bones, chopped small
  • kg ( lbs) round piece of shank of beef

    Method

    These meats and bones must be lightly coloured in the oven.