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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.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: September 25, 2007.
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