Aspic Jelly – Great Chefs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Basics, Frisco, Jellies, Lec, Masterchefs | 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 | 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: ============ 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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Nutrition (calculated from recipe ingredients)
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Calories: 570
Calories From Fat: 15
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 651.6mg
Potassium: 2575mg
Carbohydrates: 114.1g
Fiber: 25.3g
Sugar: 50.8g
Protein: 20.3g