3. Gelatina

Aspic

Preparation info
    • Difficulty

      Complex

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 500 grams (about 1 pound) of lean veal, boned 1 calf’s foot, or

Method

Brown the chicken legs and cut them into pieces. Put everything on the fire in two liters (about two quarts) of water. Add salt and bring to a boil, skimming the surface from time to time. Simmer for seven or eight hours until half the liquid has boiled off. Pour the broth into a bowl and, when it has cooled, skim off the fat which will have congealed on the surface. If the broth has not thicke