Yield - 1 Baking Sheet Pan
1 GALLON BEEF AU JUS
5 PACKS GELATIN
2 CUPS SHERRY
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.
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.
Cut into shapes, and use as a garnish for cold meats. Seasonal cookie cutters can help make interesting designs.
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: November 21, 2016.