SC - Jelly (was Menagier translation webbed)

[marilyn traber]

ya know the ooky clear gel  under cold chicken- it's called aspic.
they used to take the hocks of veal, cook for a long time with various
seasonings and use it as a basic aspic as well.

you can fake an aspic if you are in a hurry with Knox unflavored gelatin and
make it with beef or chicken broth. it does sort of surprise the midnight
fridge raider if they are expecting white grape jello and get chicken aspic
*snicker*
margali



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