Classic Aspic Jelly

Prepare classic aspic jelly as you would white or brown veal stock, but with the addition of products that release a good deal of gelatin, such as split calves' feet or pigs' feet, pork skin, and veal knuckle bones. If enough of these items are used, the stock will contain enough natural gelatin to be used as an aspic jelly.

Follow basic stock-making procedures, except do not brown the added feet and pork skin when making brown stock.When the stock is made, use the following procedure to convert it to aspic jelly.

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