ahh, yes, sorry about the delay
Aspic Jelly Recipe - Classical Way
Stock
1 pigs head
2000g Pigs trotters
2000ml water
mirepoix
bouquet garni
Clarification
300g
beef shin
2 egg whites
mirepoix
bouquet garni
40g Leaf gelatine
1000ml stock
Method
1) Prepare stock
2) Combine minced
beef shin, fine cut mirepoix and egg
white
3) Add a little stock to bind and mix well
4) Add the remaining stock
5) Place on stove, stir occaisionally before it reaches boiling
point
6) Do Not stir once it reaches boiling point
7) Simmer for 3 hours

Strain carefully through a muslin cloth
9) Add the soaked leaf gelatine
10) Check the consistency of the finished product
Obviously this recipe is not kosher or halal, but anyway....
Nick.