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** Knox gelatin with chicken bullion boiled for 30 minutes with a pork shoulder bone instead of homemade aspic, other ingredients of aspic unchanged.
** Knox gelatin with chicken bullion boiled for 30 minutes with a pork shoulder bone instead of homemade aspic, other ingredients of aspic unchanged.
*** 2 cups water, 2 tbsp chicken bullion, 1/6 cup wine, 1/6 cup cold water, 2 packets of Knox gelatin.
*** 2 cups water, 2 tbsp chicken bullion, 1/6 cup wine, 1/6 cup cold water, 2 packets of Knox gelatin.
*** Dissolve the gelatin in the cold water, and add to the rest of the ingredients once they are boiling.
*** Cool completely in the fridge before cutting.
** 80% lean store-bought ground pork.
** 80% lean store-bought ground pork.
* Notes:
* Notes: