Aspic Jelly - Great Chefs
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Aspic Jelly - Great Chefs
  Basics  
Last updated 6/12/2012 1:05:19 AM. Recipe ID 30233. Report a problem with this recipe.
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      Title: Aspic jelly - great chefs
 Categories: Basics, Jellies, Masterchefs, Frisco, Lec
      Yield: 2 Cups
 
MMMMM------------------------ASPIC JELLY-----------------------------
      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: ============
  
       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.
  




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Recipe ID 30233 (Apr 03, 2005)

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