270 Stock for Ordinary Aspic Jelly

Name: Stock for Ordinary Aspic Jelly
Cook time: 6 h
Total time: 6 h
Yield: To make 5 litres (8¾ pt or 1⅜ U.S. gal)
Cuisine: France
Ingredients: 1 large Bouquet garni; 8½ litres (1 gal 7 pt or 2 U.S. gal 3 U.S. pt) water; 50 g (2 oz) leek; 50 g (2 oz) celery; 200 g (7 oz) carrot; 200 g (7 oz) onion; 3 calf’s feet, blanched and boned; 250 g (9 oz) fresh pork rind; 1½ kg (3¼ lbs) veal bones, chopped small; 1½ kg (3¼ lbs) round piece of shank of beef; 2 kg (4½ lbs) knuckle and shin of veal; 2 kg (4½ lbs) knuckle and shin of veal

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 (4½ lbs) knuckle and shin of veal
1½ kg (

Europe
France
Side dish
Starter
Gluten-free

Method

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