Beef Aspic Food

BEEF ASPIC

Beef Aspic image

Provided by James Beard

Yield Makes 7 cups

Number Of Ingredients 12

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)

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.

ASPIC FOR PATES & TERRINES

Aspic for Pates & Terrines image

The aspic adds that professional touch to a terrine or pate. To use the aspic take the pate or terrine out of the dish it was cooked in, wash the container & dry. Pour in apprx 1/4"of aspic in the bottom of the dish. Wipe the terrine/pate and remove any fat or bacon. Place the terrine/pate on top of the aspic and fill the container with aspic. Do not let it flow over the top, leave this bare. Place in refrigerator until the aspic is firmly set. To serve Invert onto a plate. You may also place thin carrot slices or other garnish in the bottom layer of the aspic. If you wish to chop the aspic to garnish a dish use 4 tbsp of gelatin instead of 3.. I will be posting some pate, terrine and perhaps a recipe or two for Galantines that I have enjoyed

Provided by Bergy

Categories Gelatin

Time 30m

Yield 3-4 cups aspic

Number Of Ingredients 3

Ingredients

4 cups beef broth or 4 cups chicken broth, canned or clarified
3 -4 tablespoons unflavored gelatin (for a really stiff aspic use 4 tbsp Gelatin)
1/2 cup dry white wine or 1/2 cup red wine

Steps:

Pour 1 cup of Broth in a saucepan& sprinkle the Gelatin on top.
Let it sit for 5 minutes.
Heat until the gelatin has melted.
In another saucepan heat the remaining broth& wine to the boiling point and combine the two liquids.
Chill until syrupy and almost settled.

SEAFOOD ASPIC

Seafood Aspic image

This has always been my favorite salad. It's kind of like eating seafood cocktail, but better with the creaminess of mayonnaise. I usually use canned seafood for this, well drained, but it's great with fresh if you have it. Great in the summer. Try it! Passive cook time is chill time.

Provided by Chef PotPie

Categories Crab

Time P10DT30m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 (1/16 ounce) package lemon Jell-O gelatin
2 cups tomato juice, heated till hot
0.333 (1/4 ounce) package unflavored gelatin
2 tablespoons lemon juice
1 tablespoon vinegar
2 tablespoons Worcestershire sauce
1 teaspoon horseradish
1 cup celery, chopped
1 cup scallion, chopped
1/2 cup green bell pepper, chopped
1 cup crabmeat (may used canned)
1 cup baby shrimp (may use canned)
1 cup mayonnaise, for frosting (to your taste)

Steps:

Dissolve lemon jello in hot tomato juice.
Dissolve 1/3 package unflavored gelatin in 1 tablespoon cold water.
Mix gelatin, vinegar, lemon juice, horseradish and worcestershire with the tomato juice mixture and let stand until it begins to thicken. (Just let it cool down.).
Add celery, scallions, green bell pepper, crab and shrimp.
Pour into 9X13 glass dish.
Chill until set, overnight is best.
Before serving, "frost" with mayonnaise, or serve the mayo alongside.
Enjoy!

Nutrition Facts : Calories 92.2, Fat 6.6, SaturatedFat 1, Cholesterol 5.1, Sodium 286.3, Carbohydrate 8.4, Fiber 0.6, Sugar 3.6, Protein 0.9

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