Aspic Homemade

Divide the calf’s feet, pig’s feet, the bone from the calf’s leg, 1/2 kg of other calf’s legs into smaller pieces and boil slowly for 2 hours with 2 1/2 l of cold water added.

Add onion, celery, parsley, beetroot, soup spices, bay leaf spices, dried mushrooms, white wine and salt and cook for another 30-45 minutes until the meat separates from the bone.

Strain the soup through a fine hair sieve and allow to cool.

Then remove the fat that has formed, taste to see if the brawn is strong and firm enough, and reheat to make it liquid.

Whisk 3 to 4 egg whites with a little white wine and pour to the sulz, stirring constantly, keeping stirring well without boiling it, until you notice that it starts to curdle.

Turn down the heat and after 30 minutes the egg whites will have accumulated with the turbid matter on the surface.

Pour carefully through a coarse tea towel into a bowl and let cool or mix with vegetable pieces, etc. and then let cool first.

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