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Aspic Jelly Recipe
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To make Aspic Jelly you will need
Ingredients
| | ASPIC JELLY | | | | 2 | quarts | Water | | 1 | pound | Beef shin, ground | | 1 | pound | Bones, beef, gelatinous | | 1 | | Carrot, finely chopped | | 1 | | Celery, stalk, finely chopped | | 1 | | Parsley, sprig | | 3 | | Shallots, finely chopped | | 1/2 | medium | Onion, not peeled | | 2 | | Bay leaves | | 1 | pinch | Thyme | | 1 | pinch | Rosemary | | | Salt (to taste) | | | Pepper (to taste) | | 2 | ounces | Cognac | | 2 | ounces | Port |
Instructions
Aspic Jelly:
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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.
Enjoy your Aspic Jelly
How much is in a cup?
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Thu 7 Aug 2008
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