Aspic jelly - great chefs

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
Salt (to taste)
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

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