Daube Glace Aspic
|Dry sherry||1 Cup (16 tbs)|
|Veal shank||3 1⁄2 Pound, cracked|
|Pig feet||2 1⁄2 Pound, cracked|
|Green pepper||1 Small|
|Parsley sprigs||4 Small|
|Onion||1 Small, chopped|
|Slightly beaten egg whites||2 (Plus Shells)|
|Water||5 Cup (80 tbs)|
To make the aspic: Combine all ingredients except egg whites and shells and cook over a low heat for 3 hours or until meat is extremely tender.
Remove from heat and, when cool enough to handle, strip meat from bones and cut into small pieces.
Skim all excess fat from broth, then boil with egg whites and shells for 5 to 10 minutes (this clarifies the broth).
Strain through a flannel lined sieve.
To mold or glace the beef: Pour 1 cup of the liquid aspic into a loaf pan large enough to hold the meat comfortably.
Place in the refrigerator and chill until slightly thickened.
Garnish the surface with slices of stuffed olives, pimiento cutouts, toasted almonds, or any other suitable accompaniment.
Chill until firm.
Combine remaining liquid aspic with chopped veal and pig's feet.
Place the piece of beef in pan on top of garnish and trim off any meat that does not fit.
Pour the aspic meat mixture around sides and on top.
Refrigerate overnight or until firm.