Clarification for Meat Gelée

Preparation info

  • Difficulty

    Easy

  • Yield: to clarify

    5 quarts

Appears in

Sauces

By James Peterson

Published 1991

  • About

Ingredients

lean beef (such as rump) 1 lb 500 g
egg whites 3 3
fresh tarragon (optional) 3 sprigs 3 sprigs
onion, finely chopped (optional) 1 small 1 small
celery, finely chopped (optional) ½ stalk ½ stalk
carrot, finely chopped (optional) ½ ½
gelée stock, warm 5 qt 5 L

Method

  1. Carefully remove any fat from the beef, and chop the meat finely. (A meat grinder or food processor can be used to chop it.)
  2. Stir together the meat, egg whites, and the tarragon, onion, celery, and carrot, if using.
  3. Place the clarification in the bottom of a 10-quart (10 liter) stockpot and add the stock to be clarified. Whisk the clarification into the stock to ensure that the egg white is evenly distributed throughout.
  4. Bring the mixture slowly to a simmer, and let it simmer slowly for 20 minutes, without disturbing it.
  5. Cut a hole in the crust (known as a “raft”) that will have formed on the surface of the gelée stock to see whether the mixture is clear. Once the stock is perfectly clear (don’t worry about larger particles floating around in it), use a skimmer to gently remove clumps of the congealed raft. Strain the gelée through a coarse chinois lined with three layers of well-rinsed cheesecloth.