Traditional Gelatin Aspic

Ingredients

• 2 cow's feet, peeled, hooves removed, washed
• 1 fat hen, cleaned
• water
• 6 eggs, yolks and whites beaten together
• 1 glass good Sherry wine
• 1 oz ground cinnamon
• sugar
• 2 sweet oranges, juiced
• lemon essence

Instructions

1. Boil the cleaned cow's feet and hen in water to cover for 24 hours, skimming fat and topping up the water.
2. When the meat leaves the bones, cool and strain through a napkin, pressing out the thick juice.
3. Mix into the juice the beaten eggs, Sherry, cinnamon, sugar, orange juice and lemon essence.
4. Cook over low heat about 1 hour until reduced to roughly two liters.
5. Strain the hot liquid slowly through bombasí cloth so it clarifies drop by drop.
6. Set the vessels in shade and open air several hours to congeal.