Veal Aspic

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Ingredients

Instructions

Step 1: Meat

Remove all of the parts with too much fat from the brisket.

Slice the brisket and tails into 1 3/4 ounce (50 g) pieces, breaking the bones so that as much gelatin as possible is able to form.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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