READY IN: 2hrs 30mins




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