Gelee d’Avignon

A light savoury jellied soup, Gelee d’-Avignon (jeh-lay dah-veen-yohn) may be served hot or cold. The jelly may also be used as a mock aspic for simple cold luncheon dishes and garnishes.

3-4

2 pig’s trotters, singed and blanched

8 oz. pig’s ears and tails, singed and blanched

1 lb. pork bones

4 fl. oz. dry white wine 1 medium-sized onion, sliced bay leaf garlic cloves, halved

1 strip lemon rind

6 peppercorns

½ teaspoon grated nutmeg

1 teaspoon ground ginger juice of

2 lemon

2 teaspoon meat extract

½ teaspoon celery salt

½ teaspoon white pepper

Place the pig’s trotters, ears, tails and bones, the wine, onion, bay leaf, garlic, lemon rind, peppercorns, nutmeg and ginger in a large saucepan. Pour over enough water just to cover and place the pan over moderate heat. Bring the liquid to the boil. With a large spoon, remove the scum as it rises to the surface. When the scum stops rising, reduce the heat to low, cover the pan with a tight-fitting lid and simmer for 5 hours. Check the soup every 2 hours and add more water if the liquid has evaporated by more than half.

Remove the pan from the heat and strain the liquid into a clean saucepan. Discard the meat, bones and flavourings.

Place the pan over moderate heat and simmer the stock for 20 minutes or until it is reduced to ½ pints . Season the stock with the lemon juice, meat extract, celery salt and pepper. Taste and add more seasoning if necessary.

Remove the pan from the heat and pour the stock into serving bowls. Cool and then remove the fat from the surface. Place the bowls in the refrigerator and chill until the stock sets to a light jelly . Break up the jelly with a fork and serve.

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