Aspic jelly (Gelée) from La Mère Brazier: The Mother of Modern French Cooking by Eugenie Brazier

  • veal trotters
  • celery
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  • EYB Comments

    Can substitute Cognac, Alsace wine, or Champagne wine for Madeira wine.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Strasbourg pâté of foie gras (Pâté de foie gras façon Strasbourg); Jellied game pâté (Pâté de gibier, volaille ou veau froid, en croûte, à la gelée)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Cognac, Alsace wine, or Champagne wine for Madeira wine.

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