Aspic Jelly - Great Chefs Recipe
Yield: 2 cupsRecipe by luhu.jp
Ingredients:
ASPIC JELLY
2 quart: Water,
1/2 medium: Onion, not peeled
1 lbs: Beef shin, ground
2 each: Bay leaves,
1 lbs: Bones, beef, gelatinous
1 pinch: Thyme,
1 each: Carrot, finely chopped
1 pinch: Rosemary,
1 each: Celery, stalk, finely
Salt, to taste
-- chopped,
Pepper, to taste
1 each: Parsley, sprig
2 ounce: Cognac,
3 each: Shallots, finely chopped
2 ounce: Port,
Directions:
Aspic Jelly: ============
Put the water, bones, beef, vegetables and spices in a pot and
simmer for 2 hours. Skim the fat off the surface and strain the
liquid through a chinois. Add the port and cognac.
Check the consistency of the aspic by pouring 1/2 ounce on a
plate and refrigerating for 10 minutes. If the aspic is not hard
enough, add 2-3 tablespoons of unflavored gelatin.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA
From: Rob Stewart Date: 09-09-94
Source from luhu.jp
Put the water, bones, beef, vegetables and spices in a pot and
simmer for 2 hours. Skim the fat off the surface and strain the
liquid through a chinois. Add the port and cognac.
Check the consistency of the aspic by pouring 1/2 ounce on a
plate and refrigerating for 10 minutes. If the aspic is not hard
enough, add 2-3 tablespoons of unflavored gelatin.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA
From: Rob Stewart Date: 09-09-94
Source from luhu.jp