gelatina (di carne)

/jeh-lah-TEE-nah (dee KAHR-neh)/

Gelatine. Aspic. Meat glaze. A tasty savoury syrup, the result of several hours concentrated work, made from cooked down veal bones, beef shank, calf's foot, mushrooms and other vegetables, garlic, red and white wine, herbs and stock. It is used as an additive to intensify the flavour and depth of other dishes or may be cooled to become aspic.