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The online cookbook for entertaining and gourmet recipes. |
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Aspic of Wild Boar
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Recipe serves:
12
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A Little Background
Perhaps passé and old (and sometimes forgotten) tradition, but, if not only for nostalgia sake, Sulze (German), “en gelee” (French) or aspics are still great appetizers. Certainly, for a dedicated Garde Manger Chef, the preparation of aspics is a close seconds to the art of preparing Terrines, Galantines and the most famously, the Pate. Using too much gelatin and it becomes a bouncy jelly, not enough of it and the aspic will fall apart. The trick of the whole matter is that the stock, meat or fish needs to be really tasty and flavorful in order to produce the aspic. If not, it becomes a dull and uninteresting jelly and a far cry of what our culinary forefathers created.
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