Beef Aspic

Name: 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)

12 ingredients

11 steps

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)

Directions

1

Place all ingredients except the egg whites in a pan.
2

Cover and cook over medium heat for about 4 minutes.
3

Add 3 pints water.
4

Bring to the boiling point, cover and simmer for about 3 1/2 to 4 hours at the lowest possible heat.
5

The liquid should just ripple.
6

Pour the stock into a bowl and cool.
7

Chill overnight.
8

Skim off all fat.
9

If the jelly is not clear, bring it to a boil again and add the egg whites.
10

Boil gently for 10 minutes and strain clarified liquid through a cloth.
11

What is not used for Turkey en Chaudfroid can be stored for use in another delicious dish.