… ever since I was a child, I’ve been a fan of the unique, jelly-like texture of aspic. We slice it thinly and marinate it sweet and sour, a little like a sausage salad. It is served with a spicy mustard cream, fantastic chive oil from the “Kraidlzeig” oil manufactory, and crispy bread crumbs for a crunchy texture. A dish you rarely find on menus these days. I’m curious to see whether you’ll like it …