James Peterson

Clarification for Meat Gelée

Preparation info
  • Yield: to clarify

    5 quarts

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Ingredients

lean beef (such as rump) 1 lb

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</