Beef Aspic Recipe

Beef Aspic Recipe

  • 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)
  1. 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.
  2. What is not used for Turkey en Chaudfroid can be stored for use in another delicious dish.
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