Presentation mirrors from todays Garde Manger Class.
Very nice aspic technique.
In classical cuisine aspic preparation called for an extremely gelatinous stock, commonly based on calves shank and feet added to the stock. More common today is the use of powdered or leaf gelatine to re-enforce a clarified stock. This gives us color, strength and shine.
Origin of aspic use was as means of preservation. Today we use it for presentation.
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