Beef Aspic Recipes
BEEF ASPIC
Provided by James Beard
Yield Makes 7 cups
Number Of Ingredients 12
Steps:
- 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.
TOMATO ASPIC
A refreshing taste of vegetable juice with crisp chopped celery and onion. Lovely served as a side to my 'Ham Salad for Two,' or any other salad one wants. Makes a lovely colorful touch to a summer evening salad plate.
Provided by Barbara Zavadil
Categories Side Dish Vegetables Tomatoes
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Fully dissolve gelatin in boiling water in a mixing bowl.
- Combine vegetable juice, worcestershire sauce, bay leaf, and cloves in a saucepan; bring to a boil, reduce heat to low, and simmer 10 minutes. Remove and discard the bay leaf and cloves.
- Stir onion and celery into vegetable juice.
- Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
- Refrigerate until set completely, about 1 hour.
Nutrition Facts : Calories 41 calories, Carbohydrate 8.1 g, Fat 0.2 g, Fiber 1.4 g, Protein 2.6 g, Sodium 345.6 mg, Sugar 5.2 g
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