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