Aspic Jelly
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1 | l | KNORR Beef Bouillon |
| 220 | g | Beef, minced , lean |
| 3 | pc | Egg white (35g) |
| 8 | pc | Gelatine (leaves) |
| Sherry , 2 Tablespoons (optional) |
Preparation
1. Make the bouillon to the recipe and allow to go cold.
2. Place the minced beef into a pot.
3. Add in the egg and mix into a paste.
4. Pour in the bouillon and mix very well.
5. Bring to the boil, do not mix after coming to the boil.
6. Allow to simmer for 30 mins.
7. Steep the leaf jelly in cold water until soft.
8. Strain the bouillon through a fine cloth.
9. Drain the jelly very well, add to the bouillon to melt.
10. Allow to set in a cool place.
