Veal Aspic Recipe
Total time: more than 2 hours
Preparation time: 10 minutes
Cooking time: 4-5 hours + 20 minutes
This is the basic recipe for veal aspic or jelly. You can add a little Madeira when using the aspic for pâtés or cold beef en croûte.
For 2 liters (8 cups) aspic
- 500 g (18 oz.) Veal bones
- 500 g (18 oz.) veal shank
- 1 calf's foot
- 500 g (18 oz.) beef round
- 1 leek
- 1 stalk of celery
- 1 clove of garlic
- 1 bouquet garni (thyme, bay leaf, parsley)
- Salt and pepper
- 4 liters (1 gallon) water
- 2 egg whites
- A few leek greens
- Place the cut up bones, meat and water in a stock pot. Bring to a boil; skim the surface.
- Chop the vegetables finely and add to the pot with the bouquet garni and seasonings. Simmer for 4-5 hours, skimming occasionally. The liquid should reduce by a half.
- Remove the bones and meat (you can use it in a pâté or as a ravioli filling). Strain and cool the liquid. Remove the fat that congeals on the surface.
- Coarsely chop the leek leaves; combine them with the egg whites; add 3 tbsp. cooled but still liquid aspic.
- Pour this mixture into the aspic and bring to a gentle boil, stirring constantly. As the egg white coagulates it will trap all the impurities. Simmer very gently for 20 minutes.
- Strain through a fine strainer or clean cloth. The aspic will set as it cools. Reheat it gently over low heat to return it to its liquid state.
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