Free Recipe Aspic Jelly – Great Chefs

Recipe Type: Misc Recipes
Recipe Preparation: simmer
Cooking Temperature:
Recipe Serves: 2

Ingredients for Aspic Jelly – Great Chefs Recipe

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

Aspic Jelly – Great Chefs Preparation

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

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