High Falutin’ Jello

 

By now you know how much I loathe jello. Be it cherry, grape, lemon, or lime flavoured in bright hues, with or without fruit, shaped like a fish aquarium, eyeballs, or Canada’s flag, I hate it. It’s rubbery chewy texture sickens me and I can’t stand the weird over-sweet chemically taste. I cheerfully make do without jello for dessert. 

 

Imagine the shock and awe when I was flipping through a cook book and I noticed a recipe for eggs and vegetables in aspic. Oh. Ewww. It resembled a transparent bundt cake, but it was made from evenly distributed peeled hard boiled eggs, cooked veggies and covered (COVERED) in transparent jello. My eyes hurt and some bile bubbled up into my nose right there in the cook book section of Indigo. I don’t think I’m going to recover from that image for quite a while. 

 

So, aspic. It’s made from cooked down bones and gristle (head and feet are some choice bits of critter). It’s a thick liquid when hot but turns into edible rubber once it’s chilled. Pretty much any kind of  meat, eggs, and veggies can be cocooned within it’s clear clutches (some choice ingredients I found when I googled were veal, pigs trotters, pheasant, eel (you know, snakey fish), pig skin, cow skin, ox tongue).

 

Jellied Eels. Good for somebody else.

 

I thought I hit aspic gold when I read “Larks Tongue in Aspic” because that’s at least a 10 on the Vomit Scale, but it turned out to be 70s prog rock band King Crimson song title:

Can you imagine trying to catch the larks, then pulling out their little tongues, and then prepping them in aspic? This would definitely be a tedious afternoon chore. And any icky one.

Video Spoiler: There are no larks! 

 

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