Yield: 2 cups
| Measure | Ingredient |
|---|---|
| 2 quarts | Water |
| 1 pounds | Beef shin, ground |
| 1 pounds | Bones, beef, gelatinous |
| 1 each | Carrot, finely chopped |
| 1 each | Celery, stalk, finely chopped |
| 1 each | Parsley, sprig |
| 3 eaches | Shallots, finely chopped |
| ½ medium | Onion, not peeled |
| 2 eaches | Bay leaves |
| 1 pinch | Thyme |
| 1 pinch | Rosemary |
| \N \N | Salt (to taste) |
| \N \N | Pepper (to taste) |
| 2 ounces | Cognac |
| 2 ounces | Port |
ASPIC JELLY
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 ½ 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 From: Rob Stewart Date: 09-09-94