Preparing and Clarifying Aspic for a Terrine

Staple Items

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

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