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
As the gelée stock cooks, it loses a certain natural vitality that is best restored by adding a small amount of chopped mirepoix or coarsely chopped fines herbes.
|veal foot, split in half lengthwise (for water-based gelée only)|
|clear veal, beef, or chicken stock, or water, cold|
|large bouquet garni|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.