Step 2: Clarify the Stock

Once you have obtained a well-made, full-flavored stock for aspic work, your next step is to clarify it, or make it clear. Clarifying removes impurities such as fat, scum, and meat or vegetable particulate matter through the process of protein coagulation. The primary protein ingredient used for clarification is egg whites. (A recipe for clarified stock appears in the Appendix)

The transparency of aspic is one of its key characteristics. This is referred to as its clarity, or clearness. To achieve proper clarity, perform the clarification process correctly and carefully. The process reduces the amount of unclarified stock you started with, sometimes by as much as 20 percent. Thus, if you need 1 qt (1 L) aspic, you must start with at least 40 fl oz (1.25 L) stock.