Prep 15 mins
Cook 15 mins
The aspic adds that professional touch to a terrine or pate. To use the aspic take the pate or terrine out of the dish it was cooked in, wash the container & dry. Pour in apprx 1/4"of aspic in the bottom of the dish. Wipe the terrine/pate and remove any fat or bacon. Place the terrine/pate on top of the aspic and fill the container with aspic. Do not let it flow over the top, leave this bare. Place in refrigerator until the aspic is firmly set. To serve Invert onto a plate. You may also place thin carrot slices or other garnish in the bottom layer of the aspic. If you wish to chop the aspic to garnish a dish use 4 tbsp of gelatin instead of 3.. I will be posting some pate, terrine and perhaps a recipe or two for Galantines that I have enjoyed
- 4 cups beef broth or 4 cups chicken broth, canned or clarified
- 3 -4 tablespoons unflavored gelatin (for a really stiff aspic use 4 tbsp Gelatin)
- 1⁄2 cup dry white wine or 1⁄2 cup red wine
- Pour 1 cup of Broth in a saucepan& sprinkle the Gelatin on top.
- Let it sit for 5 minutes.
- Heat until the gelatin has melted.
- In another saucepan heat the remaining broth& wine to the boiling point and combine the two liquids.
- Chill until syrupy and almost settled.
A great recipe that is so easy it's almost embarrassing. I bought a nice beef tongue. When it was cooked I chopped most of it for use in pasta sauces and casseroles. I thought I'd put up some of it up in aspic for use in cold sandwiches. Most of the recipes I found called for heroic, complicated preparations. This one is so unbelievably simple and the results are wonderful. Because I was aiming for sandwiches I upped the gelatin to 4 1/2 TBS to make it extra firm. I used home made beef broth and dry chinese white wine. Thanx for posting this great recipe. Pierre