Quick Aspic for Beef

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Preparation info

  • About

    2 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups Beef Stock
  • 2 envelopes unflavored gelatin
  • 2 egg shells
  • 2 egg whites
  • 2 tablespoons cognac


  1. Combine the stock, gelatin, egg shells and egg whites in a saucepan and bring to a boil, stirring constantly. When the boiling point is reached, remove from the heat.

  2. Line a colander or sieve with a clean napkin or a piece of flannel that has been rinsed in cold water and wrung out.

  3. Strain the liquid through the cloth and add the cognac. Let stand at room temperature until ready to use. If the mixture gels before it is used, it may be reheated over low heat.

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