Roman-Style Almond Gelatin

Ingredients

• 6 mutton (sheep) feet, scrupulously cleaned
• 2 veal (calf) feet, cleaned
• water
• 1 cup bitter-almond milk (ground blanched bitter almonds pressed through gauze)
• sugar
• 4 drops heliotrope essence

Instructions

1. Boil the cleaned mutton and veal feet in water to cover, skimming carefully, until they disintegrate.
2. Strain the gelatin through a strong cloth.
3. Grind blanched bitter almonds fine, thin with water and strain through gauze for a thick almond milk.
4. Mix the almond milk into the gelatin with sugar and four drops of heliotrope essence.
5. Pour into cups or glasses to set.