SC - aspic?

[marilyn traber]

> Ok, I've seen several mentions of this "aspic" in several messages
> lately. For us new cooks, what is it?
>
> Stefan li Rous
> markh at risc.sps.mot.com
>

Do you know the clearish gelatinous goo under the refrigerated chicken
or turkey? That is aspic in its original and best example. You get it
from cooking cartilage and bones to render out relatively pure protien.
It is the forrunner of jello.

margali

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