The legs were Frenched, the thigh bones removed and a foremeat made from the giblets, the “oyster” muscle, my lardo and herbs stuffed into the opened leg. The leg was tied and poached in a court-bouillon until tender and cooled in the liquid. The resulting liquid was whisked into a roux to make a suprême sauce, then supplemented with 3% gelatin (by weight) to make chaud-froid. The legs were glazed with the chaud-froid, like one would enrobe an item in chocolate and then an aspic fleur de lys découpage (cut-out) was placed on top, a piece of lemon zest for the band and 2 small parsley leaves. The aspic was made from caramelized onion consommé with 10% gelatin, poured in a plate then cut out with ring molds once cold. I did make a bloody-mary Jell-O mold with vodka, cocktail onions, pimento-stuffed olives with toothpicks in them, horseradish, pickles capers…the works. It was not deemed worthy of photographing for posterity, or consuming enjoyably. (The following have been posted over the years, forgive the cross-posting) I experimented with aspic decoupage later with the “5 scented ham with ink-truffle decoupage”. Squid-ink aspic was used to mimic truffle after not being able to find over-the-counter charcoal tablets and failed attempts with coffee and soy sauce. Squid-ink aspic with ham may be all the rage at progressive Jetson’s eateries in Chicago, but it is not a flavor that I crave. At all. Charcoal tablets and truffle juice were used back in the day to make “truffled” aspic without the heavy financial burden. I noodled with whole fish in aspic, clarified white wine court-bouillon (10% gelatin). Deboned through the back (got it ungutted from a Latin market) and stuffed with shrimp, my lardo and espelette. In hindsight, not the best choice of fish –too soft of flesh. Put a light coat of aspic on the meat (removed the skin) and shingled blanched carrot slices. Lined an oval dish with plastic wrap and made a mold of sorts. Melted away the excess with a torch. I revisited chaud-froid with “Chichen galantine with Robert Delaunay “Joie de Vivre” chaud-froid and Venn Diagram aspic”. Boneless chicken, stuffed, poached then coated in chaud-froid and decorated with pepper Venn diagram motif. Glazed in clear aspic at the end. I used food coloring to make a Swedish ham, and a blow-dryer to fuse the aspic –not the smoothest finish, and kind of crooked. I recommend using a scale and grams to ensure reliable and consistent aspics. 1.8% salt and either 8-10% gelatin depending on the body of the initial liquid. That's some brilliant garnishing you guys have done there. Loving it. Thanks for sharing it with us.