Roast Beef With Sherry Jelly Recipe
Ingredients
| Egg whites | 3 | |
| Onion | 1 Small | |
| Leek | 2 Ounce | |
| Celeriac | 2 Ounce | |
| Parsley stalks | 2 | |
| Salt | 1 Teaspoon | |
| Peppercorns | 8 | |
| Bay leaf | 1/2 | |
| 4 cups clear skimmed meat bouillon | ||
| Dry sherry | 1/2 Cup (16 tbs) | |
| Gelatin package | 3 | |
| Beef roast | 1 Pound, sliced | |
| Generous pinch of black pepper | ||
| 2 tbs. pickled green peppercorns | ||
Directions
For the sherry jelly whip the egg whites until semi-stiff.
Clean, wash and finely dice the vegetables and stir with the salt, peppercorns and bay leaf into the egg whites.
Bring the mixture to a boil over high heat, stirring vigorously.
When the egg white has curdled and is floating on the surface add the sherry and heat the bouillon 40 to 50 minutes over a low flame, but do not allow to boil.
Leave the saucepan open a crack.
Dissolve the gelatin in a little cold water.
Pour the meat bouillon through a fine sieve or filter paper and stir in the gelatin.
Allow to cool, stirring frequently.
Place the roast beef on individual plates.
Sprinkle with the black pepper and the drained green peppercorns and pour the gelling liquid over it.
Refrigerate to set the jelly.
Clean, wash and finely dice the vegetables and stir with the salt, peppercorns and bay leaf into the egg whites.
Bring the mixture to a boil over high heat, stirring vigorously.
When the egg white has curdled and is floating on the surface add the sherry and heat the bouillon 40 to 50 minutes over a low flame, but do not allow to boil.
Leave the saucepan open a crack.
Dissolve the gelatin in a little cold water.
Pour the meat bouillon through a fine sieve or filter paper and stir in the gelatin.
Allow to cool, stirring frequently.
Place the roast beef on individual plates.
Sprinkle with the black pepper and the drained green peppercorns and pour the gelling liquid over it.
Refrigerate to set the jelly.
Chef
