September 2011

The dinner was set for Monday evening at seven, and I had been roasting bones and making stocks since Friday afternoon.  Both the veal and chicken stocks were cooked, and strained.  Now, on Sunday afternoon, I needed to reduce both, then move on to the aspics. I pulled both stocks out of the refrigerator, skimmed the fat off both, and was a little dismayed to notice they were both quite gelatiny.

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