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1
TO MAKE THE MEAT STOCK,chilled to set, and this aspic diced; to make about 3 quarts.
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2
:Place a round, metal pastry cutter or trivet in the bottom of a large stockpot to prevent the ingredients from sticking.
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3
Fit all of the meat and chicken pieces into the pot, and add enough water to cover them by about 2 inches.
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4
Bring slowly to a boil and with a slotted spoon skim off the scum that rises.
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5
Keep skimming, occasionally adding a glass of cold water, until no scum rises--after 10 to 15 minutes.
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6
Add the bouquet garni, garlic, onions and carrots, and skim once more as the liquid returns to a boil.
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7
Reduce the heat to very low, cover the pot with the lid ajar, and simmer for four to five hours, skimming at intervals.
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8
Ladle the stock into a colander lined with several layers of dampened muslin or cheesecloth and set over a large bowl.
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9
Cool the strained stock, then refrigerate it for 12 hours.
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10
When the stock has set, spoon off the solidified fat.
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11
Wipe off traces of fat with a towel dipped in water and squeezed dry.
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12
If the stock is not as clear as desired, melt it over high heat.
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13
Add six lightly beaten egg whites and six crushed egg shells, and whisk constantly until the mixture comes to a boil.
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14
Cook undisturbed until the egg white foam rises to the surface, then remove the pot from the heat.
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15
Let the stock settle for a minute or so, then boil it up two more times.
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16
Strain the stock through a cloth lined colander.
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17
Tightly covered, the stock can safely be kept refrigerated for up to a week if brought to a boil every two days.
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18
Or, the stock may be melted and poured into freezer containers.
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19
TO MAKE THE LEBERKASE- Pass the liver, pork, pork belly and anchovy fillets twice through a food grinder.
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20
Mix well with the pepper, salt if needed, marjoram, and Madeira or Cognac.
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21
Line a pie pan with bacon or tongue slices.
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22
Pack in the mixture and cover with the remaining slices of bacon or tongue.
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23
Cover the pan with foil and cook the pie in a water bath in a preheated 350u00b0F oven for 1 1/2 to 2 hours, or until it is firm.
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24
After it has cooled, cut the pie into thin slices and decorate these with the diced aspic.
