Aspic Jelly - Great Chefs

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01

Title: Aspic Jelly - Great Chefs
Categories: Basics, Jellies, Masterchefs, Frisco, LeC
Servings: 2 cups

2 qt Water
1 lb Beef shin, ground
1 lb Bones, beef, gelatinous
1 ea Carrot, finely chopped
1 ea Celery, stalk, finely
-- chopped
1 ea Parsley, sprig
3 ea Shallots, finely chopped
1/2 md Onion, not peeled
2 ea Bay leaves
1 pn Thyme
1 pn Rosemary
Salt (to taste)
Pepper (to taste)
2 oz Cognac
2 oz Port


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

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