Aspic (Savory Gelatin)

Ingredients

• g boneless muscle (shin/beef)
• milk-fed veal foot
• chicken feet
• chicken heads with necks
• g lean veal
• egg
• isinglass (fish glue)
• sugar
• Marsala

Instructions

1. Singe and cut the chicken feet; simmer all the meats and bones in 2 liters of cold salted water, skimming, for 7-8 hours until reduced by half.
2. Cool in a basin; lift off the set fat. If it will not set, reduce more or add 2 sheets of isinglass.
3. To clarify: pound 70 g lean veal, mix with 1 egg and a little water, add the cold gelatin, and whisk over heat until boiling; simmer ~20 minutes, adjusting salt.
4. For amber color, burn sugar with a drop of water in an untinned spoon until nearly black and trickle it in; optionally add a small glass of Marsala.
5. Strain hot through a wrung damp towel without pressing, pour into molds, and set on ice in summer. Unmold with a cloth dipped in boiling water; the aspic should be clear, soft, transparent and topaz-colored.