Meat Aspic

Put the calf’s foot, the pork’s foot, the beef, the greens and the spices in the cooled water and make it 3-4 hours with frequent skimming. Remove from heat, strain the clear soup, remove the meat from the bones and cut into strips. After it has cooled down, degrease the clear soup, make it liquid again, season it with the juice of a lemon, salt and, if you like, with wine. Add the snow and the crushed eggshells, beating until it comes to a boil. Remove from heat and leave to stand for 10 minutes with the lid closed, then pass through a clean dish or possibly a small bag.

Rinse a dish with cold water, fill it with aspic to a height of about 1 cm and refrigerate. Fill with hard-boiled egg slices, sliced pickles, the vegetables and the meat slices and pour enough aspic to cover the filling well. Refrigerate the aspic and let it set. Before turning out, slightly loosen the edge and hold the mold in hot water for a moment.

Add: fried potatoes and sauce salad dressing.

Tip: Always use aromatic spices to enhance your dishes!

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