Lunch: Beef Aspic
Ingredients
2 1/4 pound beef shin with bone (have the butcher crack it)
1 pig's foot, cut in small chunks
1 veal knuckle
1 onion stuck with 2 cloves
2 carrots
1 bay leaf
1 teaspoon thyme
1 stalk celery
1 clove garlic
1 tablespoon salt
1 cup sherry or Madeira
2 egg whites, lightly beaten (if necessary)
Instructions
Place all ingredients except the egg whites in a pan. Cover and cook over medium heat for about 4 minutes. Add 3 pints water. Bring to the boiling point, cover and simmer for about 3 1/2 to 4 hours at the lowest possible heat. The liquid should just ripple. Pour the stock into a bowl and cool. Chill overnight. Skim off all fat. If the jelly is not clear, bring it to a boil again and add the egg whites. Boil gently for 10 minutes and strain clarified liquid through a cloth.
What is not used for Turkey en Chaudfroid can be stored for use in another delicious dish.
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Nutrition Facts
Serving Size: 7
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
