Preparing and Clarifying Aspic for a Terrine

Preparation info

    • Difficulty


    • Ready in

      4 hr

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About


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