Name: Preparing and Clarifying Aspic for a Terrine
Prep time: 4 h
Total time: 4 h
Cuisine: French
Ingredients: Thyme, Crystal salt, freshly ground black pepper; Bones of pheasant and squabs, from above recipe; Carrots (2 medium); Egg whites (4); Dry white wine (4 cups); Ground beef, top round (6 ounces); Dry Madeira (¼ cup); Lemon (1); Yellow onion (1 medium); Oxtail, small, cut in pieces (1); Calf’s (or pig’s) foot, cut in half lengthwise (1); Knuckle of veal, cut in half (1)

Preparation info

Difficulty
Easy
Ready in
4 hr

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

Ingredients

Staple Items

Bones of pheasant and squabs, from above recipe
Egg whites (4)
Lemon (1)

Method

One can, of course, lazily use a can of jellied consommé, but part of the extraordinary quality of this terrine comes from the magnificent flavor of properly preparing Mademoiselle Ray’s aspic. It is well worth the not-too-much trouble.

Put into a 6- to 8-quart soup kettle with a lid: the veal