Today was half nice half disgusting. I made a Garbure and an aspic. Julie says sarcastically “I can’t imagine why no one makes them anymore”. I can! They are f*cking disgusting. The one I made was fairly simple. I cheated slightly, I had a stock that had become jelly because of the bones, however I never used a pig’s trotter. This meant that they didn’t set as well as they should have.
I poured some stock in the bottom, put it in the fridge and fried some chicken liver. Then I poured in some cognac and a bit of stock and cooked for 8 minutes covered. I placed a liver per aspic on the thin layer of jelly, then covered with the stock, and refrigerated. Cold liver? Just set stock ? No thanks. I really don’t see the point. I have an extra one in the fridge to see if it set better over time so I’ll keep you posted, but I just dont see the point goddamnit. Anyway, on to the tasty part. I made a Garbure. Which, if you don’t know, is a basque bacon cabbage and bean soup. I made it by placing some potato, bacon and water in a pan and bring it to the boil, then I added some cabbage, some turnip, some onion pricked with clove and some carrot and simmered for an hour and a half. Then I chopped the bacon into serving pieces and added some white (canned) beans. It was really nice. Very hearty. A parmesan rind would be nice in it, to make it closer to minestrone, and the cabbage was slightly overdone in my opinion, but it was nice!
Well that was mixed.I bought some pigeon for tomorrow which is exciting! I only did 2 recipes today, but I feel fairly happy with myself. Anyways, I should get going, bye!