Les Gelées De Viande, Poulet ou Poisson
Recipe type: Gelée
Serves: 1 Quart
Meat, Chicken or Fish Aspic
- 1 quart (1 l.) well-flavored beer, veal, chicken or fish stock, free of fat
- 2 medium carrots, chopped
- the green tops of 2 leeks, chopped
- 1 celery stalk, chopped
- 2 tomatoes, seeded and chopped
- 1 lb. boneless shin beef, chopped not ground (for meat aspic)
- 1 bay leaf, thyme
- 1-2 tbsp. (15-30 gr.) gelatin (if needed)
- 2 egg whites
- ½ cup Sherry, Madeira, Port OR 1 cup dry white wine
- In a large non-aluminum sauce pan combine the stock, carrots, leeks, celery, tomatoes, bay leaf, thyme and the egg whites beaten until frothy.
- Bring to a boil, beating constantly with a wire whisk.
- To test whether gelatin is needed, the consistency of the aspic should be checked by putting a tablespoon of stock in the refrigerator.
- If the stock does not hold up firmly because of the lack of gelatinous substances given by veal shanks, bones, pork rind, then some then some unflavored gelatin should be added.
- First the gelatin should be softened in a little bit of cold water until spongy, then dissolved over a double boiler or a bain-marie and added to the stock and vegetables before the boiling stage.
- When the stock mixture starts to simmer, stop beating.
- Turn the heat down to very low and let it simmer for 30 minutes.
- The solid elements and the egg whites will rise to the surface and act as a filter to clarify the aspic.
- Over a bowl place a towel or several layers of cheese cloth dampened and wring dry.
- Ladle the aspic very carefully and let it drain, undisturbed.
- The liquid should be perfectly clear.
- The addition of wine is done when the aspic is still warm.