Beef Aspic Recipes
ASPIC FOR PATES & TERRINES
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
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.
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.
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