Preparation time: 10 minutes
Cooking time: 4-5 hours + 20 minutes

This is the basic recipe for veal aspic or jelly. You can add a little Madeira when using the aspic for pâtés or cold beef en croûte.

1. Place the cut up bones, meat and water in a stock pot. Bring to a boil; skim the surface. 
2. Chop the vegetables finely and add to the pot with the bouquet garni and seasonings. Simmer for 4-5 hours, skimming occasionally. The liquid should reduce by a half. 
3. Remove the bones and meat (you can use it in a pâté or as a ravioli filling). Strain and cool the liquid. Remove the fat that congeals on the surface. 

Clarification

1. Coarsely chop the leek leaves; combine them with the egg whites; add 3 tbsp. cooled but still liquid aspic. 
2. Pour this mixture into the aspic and bring to a gentle boil, stirring constantly. As the egg white coagulates it will trap all the impurities. Simmer very gently for 20 minutes.
3. Strain through a fine strainer or clean cloth. The aspic will set as it cools. Reheat it gently over low heat to return it to its liquid state.