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We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Aspic Jelly – Great Chefs

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats		Basics, Jellies, Masterchefs, Frisco, Lec	2	Cups

INGREDIENTS

2	qt	Water
1	lb	Beef shin, ground
1	lb	Bones, beef, gelatinous
1		Carrot, finely chopped
1		Celery, stalk, finely chopped
1		Parsley, sprig
3		Shallots, finely chopped
1/2	md	Onion, not peeled
2		Bay leaves
1	pn	Thyme
1	pn	Rosemary
		Salt (to taste)
		Pepper (to taste)
2	oz	Cognac
2	oz	Port

INSTRUCTIONS

ASPIC JELLY
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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