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Name: Aspic Jelly - Great Chefs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 Parsley, sprig; 1 lb Beef shin, ground; 1/2 md Onion, not peeled; 3 Shallots, finely chopped; 2 Bay Leaves; 2 oz Cognac; 2 oz Port; 1 Carrot, finely chopped; Salt (to taste); 2 qt Water; 1 lb Bones, beef, gelatinous; 1 Celery, stalk, finely; 1 pn Thyme; Pepper (to taste); 1 pn Rosemary

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INGREDIENTS

ASPIC JELLY
1 Parsley, sprig
1 lb Beef shin, ground
1/2 md Onion, not peeled
3 Shallots, finely chopped
2 Bay Leaves
2 oz Cognac
2 oz Port
1 Carrot, finely chopped
chopped
Salt (to taste)
2 qt Water
1 lb Bones, beef, gelatinous
1 Celery, stalk, finely
1 pn Thyme
Pepper (to taste)
1 pn Rosemary

INSTRUCTIONS

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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Nutrition

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Serving Size: 1 Cup (991g)
Recipe Makes: 2 Cups

Calories: 123
Calories from Fat: 3 (2%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 1180.7mg		41 %
Potassium 53mg		1 %
Total Carbohydrate 6.7g		2 %
	Dietary Fiber 1g	4 %
	Sugars, other 5.7g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 123

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