Recipe for Aspic Jelly - Great Chefs

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Yield:

2 Cups

Ingredients:

Amount	Ingredient
	ASPIC JELLY ----------------
2 qt	Water
1 lb	Beef shin, ground
1 lb	Bones, beef, gelatinous
1 x	Carrot, finely chopped
1 x	Celery, stalk, finely chopped
1 x	Parsley, sprig
3 x	Shallots, finely chopped
1/2 med	Onion, not peeled
2 x	Bay leaves
1 pch	Thyme
1 pch	Rosemary
	Salt (to taste)
	Pepper (to taste)
2 oz	Cognac

Instructions:

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.

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