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Brown Chaud Froid

21st.Century.Chef's picture
Ingredients
  Aspic 1 Cup (16 tbs) (For Household Plus 1/2 Cup Extra For Coating)
  Gelatin 2 Teaspoon
  Port wine/Red wine 100 Milliliter (1/2 Cup)
  Demi glace sauce/Red wine 500 Milliliter (2 1/2 Cups)
Directions

MAKING
1. Heat ½ cup of aspic jelly till just warm and dissolve the gelatin in it
2. Warm the demi-glaze and add the rest of the ingredients to the demi-glaze till completely combined. Do not use the aspic
3. Cool the mix till it reaches setting point and stir occasionally to prevent the aspic fro making a skin on the surface.
4. Pour the sauce over the item to be coated and set aside to chill. When the sauce sets, glaze with the left over semi-liquid aspic

SERVING
5. Serve at room temperature

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Simmering
Dish: 
Sauce
Drink: 
Wine
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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