Unclarified ASPICS

By no means all aspics are made with clarified stock. Many rustic preparations are made with meats full of gelatin, like beef shank or pig’s and calf’s head; often a pig’s or calf’s foot and a bit of pork rind is added to the pot. After cooking, the liquid is simply boiled down until it sets to a firm gel, then it is mixed with the chopped or shredded meat. Typical is brawn (Fr. fromage de tête) made with pig’s (or sometimes calf’s) head and feet, including the cheek and tongue. More elaborate dishes are created by layering meat and liquid, as in boeuf à la mode en gelée, in which braised beef is sliced and layered with carrots, onions, green beans and cooking liquid.