Meat Jelly Or Aspic Recipe Recipe

Name: Meat Jelly Or Aspic Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds veal knuckle or another piece of veal on the bone; 1 pound 2 ounces beef bottom round; 5 ounces bacon rind, fat removed; 2 onions, chopped; 1 carrot, chopped; 1; Salt and pepper; 3 to 4 gelatin leaves (if needed); 2 egg whites, to clarify; Generous 1/3 cup Madeira, port, or sherry (optional)

Servings: persons

2 1/4 pounds veal knuckle or another piece of veal on the bone
1 pound 2 ounces beef bottom round
5 ounces bacon rind, fat removed
2 onions, chopped
1 carrot, chopped
1
Salt and pepper
3 to 4 gelatin leaves (if needed)
2 egg whites, to clarify
Generous 1/3 cup Madeira, port, or sherry (optional)

1
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.
2
Carefully strain through a strainer lined with cheesecloth and let cool completely. Remove the fat, which will solidify on the top.
3
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.
4
To clarify the jelly for aspic, beat the egg whites lightly. 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.
5
If desired, add Madeira, port or sherry to flavor it. Pour the clarified liquid through a strainer lined with damp cheesecloth, discard the solids and let set in the refrigerator.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/4 pounds veal knuckle or another piece of veal on the bone, 1 pound 2 ounces beef bottom round, 5 ounces bacon rind, fat removed, 2 onions, chopped, and more.

Yes, Meat Jelly Or Aspic Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meat Jelly Or Aspic Recipe

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