---------- 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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