Aspic Jelly – Great Chefs

Title: Aspic Jelly – Great Chefs
Categories: Basics, Jellies, Masterchefs, Frisco, Lec
Yield: 2 Cups

——————————–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.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA