Aspic (Sulz)

Ingredients

• 2 feet Calf's feet
• 1 pound Beef
• 1 head Calf's head
• 1 quart Water
• 1 cup White wine
• 1 root Celery root
• 3 onions Onions
• 1 bunch Parsley
• 12 peppercorns Whole peppercorns
• 6 cloves Cloves
• 2 leaves Bay leaves
• 1 teaspoon Fine salt
• 2 eggs Eggs
• 1 cup Vinegar

Instructions

1. 1Chop the calf's feet. In a large stockpot, combine the chopped calf's feet, beef, calf's head, water, and white wine. Add the celery root, onions, parsley, peppercorns, cloves, bay leaves, and salt.
2. 2Bring the mixture to a boil, then reduce the heat to a simmer. Cover and simmer steadily for 8 hours, or until the meat is very tender and the broth is rich and flavorful.
3. 3Pour the broth through a fine-mesh sieve lined with cheesecloth. Discard the solids. Allow the broth to cool completely in the refrigerator. Once cold, remove any fat that has solidified on the surface. Bring the broth back to a boil, skimming off any remaining impurities until the broth is clear.
4. 4In a deep bowl, break the eggs, shells and all. Beat them with the vinegar. Pour some of the hot broth into the egg mixture, then pour the egg mixture back into the pot with the remaining broth. Bring to a boil once, stirring constantly.
5. 5Remove from the heat and pour the clarified broth through a jelly bag or a fine-mesh sieve lined with cheesecloth. Pour the strained broth into jelly glasses or a large mold. Refrigerate until set.