Meat Jelly or Aspic

Name: Meat Jelly or Aspic
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 142 grams bacon rind, fat removed; 454 grams 2 ounces beef bottom round; 1 bouquet garni; 1 carrot, chopped; 2 egg whites, to clarify; 3 to 4 gelatin leaves (if needed); 2 onions, chopped; 8 servings Salt and pepper; 1 kilograms veal knuckle or another piece of veal on the bone

Meat Jelly or Aspic is A mixture of salt and pepper, carrot, another piece of veal on the bone, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Put all the ingredients except the gelatin, egg whites and alcohol, if using, in a large pan with 2 2/3 quarts water and bring to a boil. Skim and let simmer on steady heat for about 4 hours.

Ingredients you will need

Egg Whites

Alcohol

Gelatin

Water

Equipment you will use

Frying Pan

Carefully strain through a strainer lined with cheesecloth and let cool completely.

Equipment you will use

Cheesecloth

Sieve

Remove the fat, which will solidify on the top.

When the stock is cold, check the consistency: if it has not set, bring it to a simmer and add 3 to 4 gelatin leaves soaked in cold water.

Ingredients you will need

Sheet Gelatin

Stock

Water

To clarify the jelly for aspic, beat the egg whites lightly.

Ingredients you will need

Egg Whites

Jelly

Put the stock in a pan, stir in the egg whites and gently beat all the liquid, without stopping, so that the egg whites turn frothy, while heating very gradually until the liquid just comes to the boil.

Ingredients you will need

Egg Whites

Stock

Equipment you will use

Frying Pan

If desired, add Madeira, port or sherry to flavor it.

Ingredients you will need

Madeira