Custom Catering's

Sherry Aspic
Yield - 1 Baking Sheet Pan

Ingredients
1 GALLON BEEF AU JUS
5 PACKS GELATIN
2 CUPS SHERRY

Method
Bring to boil beef au jus, add gelatin and sherry. Remove from heat. Use PAM to grease a baking sheet pan and add au jus, liquid should be less than 1/2 inch thick. Chill and allow the aspic to set.

Alternate Method
Almost any stock and be substituted for the beef au jus, try veal, chicken, duck or turkey stocks. For vegetarians, try using a rich vegetable broth.

Plate Presentation
Cut into shapes, and use as a garnish for cold meats. Seasonal cookie cutters can help make interesting designs.

Chef's Notes:
I especially like to serve this dish for lite summer luncheons, like make-your-own sandwich stations or with cold deli meat trays.

 to Home Cookin' Page or Return to

Table of Contents

Chef Emile L. Stieffel, Custom Catering, Inc. email address: custom@acadiacom.net
Copyright © 1995 Custom Catering, Inc. All rights reserved.
Revised: April 25, 1997.