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Turkey in Aspic

4 servings

Ingredients

• 1 pcs Turkey
• Butter (a little)
• Water (a little)
• Salt (a little)
• 4 pcs Veal feet
• 500 g Beef
• 0.5 tsp Peppercorns
• 0.5 tsp Allspice
• 5 pcs Shallots
• 2 pcs Bay leaves
• Soup greens (a little)
• Lemon peel (a little)
• 0.5 l Wine vinegar
• 0.5 bottle White wine
• 6 pcs Egg whites
• Remoulade sauce (a little)

Instructions

1. The turkey must be young; prepare according to instructions, debone, stuff, and steam until tender with butter, water, and salt.
2. Place 4 thoroughly cleaned veal feet along with 500 g beef with water and a little salt, and skim well.
3. Add 0.5 teaspoon peppercorns, the same amount of allspice, 5 shallots, 2 bay leaves, soup greens, the peel of half a lemon, and 0.5 l good wine vinegar.
4. Cook the meat until tender and the feet until the bones fall out.
5. Strain the broth, reduced to about 1.5 l, through a fine-mesh sieve.
6. The next day, remove fat and sediment, add 0.5 bottle white wine and the peel of another half lemon, and season with salt and acidity.
7. To clarify, beat 6 egg whites until foamy, gradually beat in the crushed eggshells and a little aspic broth, add everything to the broth, and combine while constantly beating.
8. Bring the broth to a gentle boil, cover and let it steep over low heat for 0.25 hour, and check the consistency with a test on a plate; if necessary, continue reducing uncovered.
9. Strain through an aspic bag or a blanched linen cloth.
10. Pour a little aspic into a mold greased with almond oil, let it cool, cut the turkey into pieces and place on top, cover with aspic broth, and refrigerate until the next day.
11. Unmold the aspic and serve all around with Remoulade sauce.

Modernized from a treasured 19th-century German cookbook.