Veal AspicTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 10 minutes
Cooking time: 4-5 hours + 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:36.1 kcal
Proteins:4.2 g
Fats:1.1 g
Carbohydrate:2.6 g
Fibers:0.4 g
Sugar:0 g
Cholesterol:10.2 mg
Sodium:19.3 mg
Calcium:18.3 mg
Energy:250 kcal
Proteins:29.1 g
Fats:7.5 g
Carbohydrate:18.1 g
Fibers:2.6 g
Sugar:0.2 g
Cholesterol:70.6 mg
Sodium:133.9 mg
Calcium:127.2 mg
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Veal Stock & Jus
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INGREDIENTS
For 8 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
500
g
veal bones
500
g
veal shank
1
calf's foot
500
g
beef round
carrots
onions
1
leek
1
stalk of celery
1
clove of garlic
1
bouquet garni (thyme, bay leaf, parsley)
salt and pepper
4000
ml
water
2
egg whites
1
leek greens
METHOD
- Place the cut up bones, meat and water in a stock pot. Bring to a boil; skim the surface.
- Chop the vegetables finely and add to the pot with the bouquet garni and seasonings. Simmer for 4-5 hours, skimming occasionally. The liquid should reduce by a half.
- Remove the bones and meat (you can use it in a pâté or as a ravioli filling). Strain and cool the liquid. Remove the fat that congeals on the surface.
Clarification
- Coarsely chop the leek leaves; combine them with the egg whites; add 3 tbsp. cooled but still liquid aspic.
- Pour this mixture into the aspic and bring to a gentle boil, stirring constantly. As the egg white coagulates it will trap all the impurities. Simmer very gently for 20 minutes.
- Strain through a fine strainer or clean cloth. The aspic will set as it cools. Reheat it gently over low heat to return it to its liquid state.
WINE SUGGESTIONS
Zinfandel
Shiraz
Sangiovese
CHEF'S NOTES
This is the basic recipe for veal aspic or jelly. You can add a little Madeira when using the aspic for pâtés or cold beef en croûte.
