Select Page

Les Gelées De Viande, Poulet ou Poisson
Recipe type: Gelée
Cuisine: French
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
  1. In a large non-aluminum sauce pan combine the stock, carrots, leeks, celery, tomatoes, bay leaf, thyme and the egg whites beaten until frothy.
  2. Bring to a boil, beating constantly with a wire whisk.
  3. To test whether gelatin is needed, the consistency of the aspic should be checked by putting a tablespoon of stock in the refrigerator.
  4. 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.
  5. 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.
  6. When the stock mixture starts to simmer, stop beating.
  7. Turn the heat down to very low and let it simmer for 30 minutes.
  8. The solid elements and the egg whites will rise to the surface and act as a filter to clarify the aspic.
  9. Over a bowl place a towel or several layers of cheese cloth dampened and wring dry.
  10. Ladle the aspic very carefully and let it drain, undisturbed.
  11. The liquid should be perfectly clear.
  12. The addition of wine is done when the aspic is still warm.