Classic Meat Gelée

Preparation info

  • Yield:

    2 quarts

    • Difficulty

      Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

Classic recipes for meat gelées are almost identical to basic brown and white stocks except that a gelatinous element is added. It is then clarified with additional meat and egg whites, although properly made stock—carefully skimmed and never allowed to boil—should not require the addition of egg whites.

The following recipe calls for moistening 3 pounds (

Ingredients

Method