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with Eggs and Cornichons
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(1 vote)

Aspic - Heart cooking for hot days

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1 hr 20 min.
ready in 9 h. 20 min.
Ready in

Healthy, because

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Nutritional values

Good things take time: The classic does a bit of work, but scores with a big dose of B vitamins. Especially abundantly represented: Vitamin B1, also known as thiamine. It helps the body to get energy from food and it alleviates stress symptoms.

The aspic chops are ideal for a picnic and can be perfectly prepared the day before - after all, they need enough time to cool down anyway.

1 serving contains
(Percentage of daily recommendation)
Calorie357 kcal(17 %)
Protein55 g(56 %)
Fat13 g(11 %)
Carbohydrates1 g(1 %)
Sugar added0 g(0 %)
Roughage1 g(3 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.9 μg(5 %)
Vitamin E1.5 mg(13 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂0.4 mg(36 %)
Niacin15.1 mg(126 %)
Vitamin B₆0.6 mg(43 %)
Folate25 μg(8 %)
Pantothenic acid1.2 mg(20 %)
Biotin16.4 μg(36 %)
Vitamin B₁₂3.8 μg(127 %)
Vitamin C2 mg(2 %)
Potassium519 mg(13 %)
Calcium48 mg(5 %)
Magnesium103 mg(34 %)
Iron5.2 mg(35 %)
Iodine10 μg(5 %)
Zinc3.1 mg(39 %)
Saturated fatty acids5 g
Uric acid345 mg
Cholesterol241 mg
Development of this recipe:


2 lbs Pork loin (with bone)
1 onion
1 bunch Soup vegetables (carrot, parsnip, leek or other aromatic vegetables such as onion and celery, about 500 grams)
3 black peppercorns
2 allspice
4 Juniper berries
1 small bay leaf
¾ cup White vinegar
4 eggs
6 gelatin
1 tsp butter (room temperature)
4 Cornichons
1 carrot (about 100 grams)
2 sprigs flat-leaf parsley
How healthy are the main ingredients?
parsleysaltonionJuniper berrieseggcarrot

Kitchen utensils

4 shallow Plastic bowls or metal bowls, 1 Small bowl, 2 large Pots (1 with a lid), 1 Sieve, 1 Kitchen towel, 1 Paper towel, 1 Small knife, 1 Egg slicer, 1 Brush, 1 Large knife, 1 Kitchen twine, 1 Cutting board, 1 Wooden spoon, 1 Slotted spoon, 1 Tablespoon, 1 Measuring cups, 1 Teaspoon, 1 Egg piercer

Preparation steps

Aspic preparation step 1

In a large pot, boil 1.5 liters (approximately 6 cups) of water and a generous amount of salt. Rinse the pork, add to pot and partially cover pot with a lid. Cook over low heat for 60 minutes, skimming any foam from surface as needed. 

Aspic preparation step 2

Peel the onion. Rinse the soup vegetables and tie with kitchen string.

Aspic preparation step 3

Add onion, vegetable bundle, peppercorns, allspice, juniper berries, bay leaf and 125 ml (approximately 1/2 cup) vinegar to pot and cook for another 30 minutes.

Aspic preparation step 4

Remove the pork, then pull meat from the bone and cut into 4 slices. Remove lid and boil broth over high heat until reduced to about 700 ml (approximately 3 cups), about 30 minutes,. Remove from heat and let cool. Refrigerate for about 2 hours. Remove any solidified fat from the surface of the broth.

Aspic preparation step 5

Separate 2 eggs. For clarifying the broth, whisk together the egg whites and about 3 tablespoons cold water and gently stir into the broth. (Reserve the yolks for another use). Simmer the broth again, remove from heat and let stand about 10 minutes. Remove the raft floating on the surface with a slooted spoon and discard.

Aspic preparation step 6

Line a fine sieve with a kitchen towel or paper towel. Strain the broth through the sieve into a clean pot.

Aspic preparation step 7

Soak the gelatin in cold water until softened. Measure out 375 ml (approximately 1 1/2 cups) clarified broth and heat until lukewarm (do not boil). Squeeze softened gelatin and add to warm broth, stirring to dissolve. Season broth with salt and remaining vinegar.

Aspic preparation step 8

Grease the shallow molds (about 250 ml or approximately 1 cup) with butter. Pour in about 5 mm (1/4 inch) of gelatin-broth mixture. Refrigerate until beginning to set, about 15 minutes.

Aspic preparation step 9

Pierece remaining eggs and hard-boil for 9 minutes. Peel the carrot and cook until crisp-tender in a pot of boiling salted water, about 5 minutes. Drain, rinse in ice water and drain. Cut cornichons into thin slices. Reserve some cornichon and carrot slices for garnish. Drain the eggs and allow to cool in cold water.

Aspic preparation step 10

Thinly slice carrot. Peel the eggs and cut with an egg slicer. Rinse the parsley, shake dry and pluck the leaves. Reserve small sprigs for garnish. Chop any large leaves.

Aspic preparation step 11

Divide cornichons, eggs, carrot and parsley among molds. Lay meat slices on top. Pour the remaining gelatin-broth mixture into the molds. Refrigerate until set, about 3 hours.

Aspic preparation step 12

To serve, dip the bottom of the molds briefly in hot water and carefully loosen the edge with a sharp knife. Invert each aspic onto a plate, garnish with reserved carrot, cornichon and parsley and serve.