273 Stock for Game Aspic Jelly

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 ( lb) knuckle of veal
  • 2 kg ( lb) shank of beef
  • 750 g (1 lb 10 oz) veal bones, broken small
  • kg (3 lb 14 oz) trimmings and carcasses of game

    Method

    All the above ingredients must be coloured in the oven.

    Part of