Boeuf A La Mode En Aspic Recipe

Summary

Difficulty LevelBit DifficultHealth IndexJust Enjoy
CuisineCourse
Method

Ingredients

 Beef fillet4 Pound (Rib End)
 Carrots8
 Onions3
 Celery sticks3
 Parsley sprigs8
 Thyme sprig1 Small
 Bay leaf1
 Cloves3
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Dry sauterne750 Milliliter (1 Bottle)
 Madeira/Marsala750 Milliliter (1 Bottle)
 Lard/Oil2 Tablespoon
 Brandy3 Tablespoon
 Beef stock1 1⁄2 Pint
 Calf foot1
 Gelatin3 Tablespoon
 Egg whites2
 Watercress/Parsley3 (For Garnishing)

Nutrition Facts

Serving size: Complete recipe

Calories 11714 Calories from Fat 5233

% Daily Value*

Total Fat 581 g893.4%

Saturated Fat 145.4 g727.2%

Trans Fat 0 g

Cholesterol 1225.9 mg

Sodium 5004 mg208.5%

Total Carbohydrates 812 g270.7%

Dietary Fiber 23.8 g95.3%

Sugars 61.7 g

Protein 427 g853.1%

Vitamin A 1664.2% Vitamin C 137.4%

Calcium 98.3% Iron 201.9%

*Based on a 2000 Calorie diet

Directions

Place in the bottom of an earthenware casserole 2 carrots, 3 onions, 3 sticks of celery, 8 sprigs parsley, 1 sprig thyme, 1 bay leaf, and 3 cloves.
Rub a 4 lb. fillet of beef (rib end) with 1 teaspoon salt and 1/4 teaspoon pepper.
Place it on the vegetables.
Pour over 1 bottle dry Sauterne and 1 bottle Madeira or Marsala.
The casserole must be just large enough for the meat to be entirely covered by the wine.
Cover and leave for 24 hours.
Remove the beef.
Dry thoroughly.
Heat the wine and vegetable marinade with only 1 1/2 pints of the beef stock.
You can use tins or bouillon cubes for this.
Brown the meat carefully on all sides in 2 tablespoons lard or oil.
Pour over 3 tablespoons warm brandy.
Flambe.
Put the meat in a heavy pan.
Pour over the warmed marinade mixture.
Add 1 calves foot split, and 6 carrots peeled but not sliced.
Bring to a boil.
Reduce heat, taste for seasoning and simmer for 4 to 5 hours until tender in the covered casserole.
Take out and put aside beef and 6 carrots.
Strain the stock.
Cool and remove all of the grease.
Dissolve 3 tablespoons gelatine in 1/4 pint cold stock.
Let stand 5 minutes.
Add to the remaining stock.
Beat 2 egg whites until stiff, add to stock.
Heat to the boiling point, stirring constantly.
Remove from heat and let stand 10 minutes.
Strain by pouring stock through a piece of dampened cheesecloth or through a sieve.
Pour stock into a deep mould to the depth of 1/4 inch.
Put mould and the rest of the stock into the refrigerator.
Cut the meat in slices of uniform size 1/4-1/2 inch thick.
Slice carrots thin.
Place a layer of meat slices on the stiff jelly in the mould.
Pour over some of the slightly jellied stock.
Place a layer of carrots on the meat, cover with jelly, then alternate layers of meat, carrots and jelly; the last layer must be meat.
Put in the refrigerator overnight.
When ready to serve, dip mould in hot water for several seconds.
Run a palette knife around the edge of the aspic.
Turn serving dish over mould, reverse, and give a sharp jerk to unmould the aspic onto the serving dish.
Surround with watercress or parsley.
Cut into slices at the table.
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