| 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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