Boeuf en Gelee
|Canned consomme||20 Ounce|
|Sherry||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Sliced carrots||1 Cup (16 tbs)|
|Sliced onion rings||1 Cup (16 tbs)|
|Cooked sliced roast beef||1 Pound|
|Chopped parsley||2 Tablespoon|
To consomme and sherry add enough water to measure 4 cups.
In large bowl, blend unfavored gelatine with 1 cup of this beef liquid.
Let soften 5 minutes.
Add garlic and bay leaf.
Dissolve by blending in remaining 3 cups boiling beef liquid.
Set aside to cool.
Discard garlic clove and bay leaf.
Meanwhile, in small saucepan, cook carrots and onion rings with salt and 1 cup water.
Simmer until just tender.
Drain and cool.
To assemble: Rinse a 1 1/2-quart mold with cold water.
Drain, but do not dry.
Pour in 1/2 cup beef liquid.
Refrigerate 15 minutes or until set (or put in freezer 10 minutes).
Arrange roast beef slices, rolled-up jelly roll fashion, cooked carrots and chopped parsley in layers over set aspic until you have used 1 pound beef slices, 1 cup cooked carrots, 1 cup cooked onions and 2 tablespoons chopped parsley.
Fill to top of mold with remaining beef liquid.
Refrigerate 2 hours or 30 minutes in freezer until firmly set.
Unmold on a platter.
Note: To serve en terrine as in France, cook onions and carrots separately as above.
Drain, and set aside.
Cook about 1 cup green peas or baby lima beans until tender.
Drain and set aside.
Spread cooked onions in 1 1/2-quart serving dish, and sprinkle with parsley.
Pour about 1 cup cool, but liquid, aspic over the onions, and chill until almost set.
Arrange rolls of roast beef slices over the aspic in 1 layer, keeping the rolls towards the center.
Spoon cooked carrots on either side of the rolls, and spoon peas at either ends.
Carefully pour remaining aspic over the arrangement, and chill until set.
At serving time, cut into chunks, slices, or wedges.