Gelée Ordinaire

Plain Aspic

Preparation info
  • Serves


    • Difficulty


    • Ready in

      10 hr

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About


For the stock

  • 1.5 kilograms ( pounds) veal and beef bones
  • 2 kilogr


Prepare your mise en place.

First, prepare the stock.

Preheat the oven to 191°C (375°F).

Place the bones in the roasting pan and roast, stirring occasionally with a wooden spoon, for about 30 minutes or until lightly browned.

Transfer the bones to