273 Stock for Game Aspic Jelly

Name: Stock for Game Aspic Jelly
Cook time: 4 h
Total time: 4 h
Yield: To make 5 litres (8¾ pt or 1⅜ U.S. gal)
Cuisine: France
Ingredients: 1¾ kg (3 lb 14 oz) trimmings and carcasses of game; 750 g (1 lb 10 oz) veal bones, broken small; 2 kg (4½ lb) shank of beef; 1 kg (2¼ lb) knuckle of veal; 7–8 juniper berries; 8 litres (1¾ gal or 2¼ U.S. gal) water; 50 g (2 oz) leek; 75 g (2½ oz) celery; 1 large Bouquet garni with additional thyme; 1 large Bouquet garni with additional thyme; 1¾ kg (3 lb 14 oz) trimmings and carcasses of game; 3 small calf’s feet, boned and blanched; 200 g (7 oz) carrot; 200 g (7 oz) onion

Preparation info

To make
5
litres

Difficulty
Medium
Ready in
4 hr

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Ingredients

Nutritive Ingredients

1 kg (2¼ lb) knuckle of veal
2 kg (4½

Europe
France
Side dish
Starter
Gluten-free

Method

All the above ingredients must be coloured in the oven.