Aspic refrigerator for cold kitchens

Ingredients

• 750 g of beef bones
• 50 g of red onion
• 150 g of carrots
• 50 g of parsnip
• 3 egg whites
• 30 g of tomato paste
• 100 ml of dry white wine
• 20 grams of black peppercorns
• 100 g of powdered gelatin
• Bay leaves and tarragon leaves, tarragon vinegar and salt, to taste.

Cut the bones, rinse them, cover them with water, and bring to a boil. Discard the water, rinse the bones again, and return them to 1.5 liters of water. Once the water boils, skim off any foam, then add the cleaned vegetables, black peppercorns, and bay leaf.

Check the broth: cool a small spoonful of broth and place it in the refrigerator, without using a freezer. If it solidifies in a quarter of an hour, the broth is good. Otherwise, reduce it further or add gelatin.

You can also prepare the aspic using clear water, poultry offal, fish, or the degreased cooking broth from veal feet. Then, add more gelatin, at least 10g per liter.

For fish, use a very clear aspic; for white meats, a more yellow aspic; for game, replace the white wine with cognac or red wine for a darker aspic.