---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
  
       Title:  Aspic Jelly - Great Chefs            
  Categories: Basics, Jellies, Masterchefs, Frisco, LeC  
    Servings:  2 cups
 
       2 qt Water
       1 lb Beef shin, ground
       1 lb Bones, beef, gelatinous
       1 ea Carrot, finely chopped
       1 ea Celery, stalk, finely 
            -- chopped
       1 ea Parsley, sprig
       3 ea Shallots, finely chopped
     1/2 md Onion, not peeled
       2 ea Bay leaves
       1 pn Thyme
       1 pn Rosemary
            Salt (to taste)
            Pepper (to taste)
       2 oz Cognac
       2 oz Port
 
        Put the water, bones, beef, vegetables and spices in a pot and
   simmer for 2 hours.  Skim the fat off the surface and strain the
   liquid through a chinois.  Add the port and cognac.
   
        Check the consistency of the aspic by pouring 1/2 ounce on a
   plate and refrigerating for 10 minutes.  If the aspic is not hard
   enough, add 2-3 tablespoons of unflavored gelatin.
    
        Source:  Great Chefs of San Francisco, Avon Books, 1984
   
        Chef:   Max Schacher, Le Coquelicot, Ross, Marin County, CA
   
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