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The jelly makes the juices when hot but tasty still when cold - holds the meat steady but there shouldn't but too much jelly.....love it !
And a lovely pint with 10.5 mm creamy head.....mmmmm
No no no. It's jelly.
Its the gelatine out of the bones.
By the way Frog have you tried the pate en crout (Intermarche I think) with chevreuil int middle ? Not the same as a proper pie, but quite tasty.
Aspic jelly / geletine in the pork pies, helps keep the meat moist, made from meat stock.
I know what I would like to keep my Meat moist.![]()