Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Aspic Jelly - Great Chefs Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 2

Ingredients:
2 Quart(s) Water
1 Pound(s) Beef shin, ground
1 Pound(s) Bones, beef gelatinous
1 Carrot, finely chopped
1 Celery, stalk finely
chopped
1 Parsley, sprig
3 Shallots, finely chopped
1/2 Onion, not peeled
2 Bay leaves
1 Pinch(s) Thyme
1 Pinch(s) Rosemary
Salt, to taste
Pepper, to taste
2 Ounce(s) Cognac
2 Ounce(s) Port
Directions:
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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 570
Calories From Fat: 15
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 651.6mg
Potassium: 2575mg
Carbohydrates: 114.1g
Fiber: 25.3g
Sugar: 50.8g
Protein: 20.3g


Scale this recipe to Servings [?]