beef-aspic-20135.json

{
    "directions": [
        "Place all ingredients except the egg whites in a pan. Cover and cook over medium heat for about 4 minutes. Add 3 pints water. Bring to the boiling point, cover and simmer for about 3 1/2 to 4 hours at the lowest possible heat. The liquid should just ripple. Pour the stock into a bowl and cool. Chill overnight. Skim off all fat. If the jelly is not clear, bring it to a boil again and add the egg whites. Boil gently for 10 minutes and strain clarified liquid through a cloth.",
        "What is not used for Turkey en Chaudfroid can be stored for use in another delicious dish."
    ],
    "ingredients": [
        "2 1/4 pound beef shin with bone (have the butcher crack it)",
        "1 pig's foot, cut in small chunks",
        "1 veal knuckle",
        "1 onion stuck with 2 cloves",
        "2 carrots",
        "1 bay leaf",
        "1 teaspoon thyme",
        "1 stalk celery",
        "1 clove garlic",
        "1 tablespoon salt",
        "1 cup sherry or Madeira",
        "2 egg whites, lightly beaten (if necessary)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Condiment/Spread",
        "Sauce",
        "Bean",
        "Beef",
        "Egg",
        "Onion",
        "Pork",
        "Celery",
        "Carrot",
        "Sherry",
        "Fall",
        "House & Garden"
    ],
    "title": "Beef Aspic",
    "url": "http://www.epicurious.com/recipes/food/views/beef-aspic-20135"
}