Published
July 1, 2001
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
Beef or Veal Aspic Loaf
What if the thought of hot food in hot weather is less than appetizing?
The first thought is always for Salads, but perhaps you would like your meal to be a bit more impressive, so you can wear that pretty silk dress and sandals. There is an elegant, tried and true solution to all of these difficulties.
A shimmering loaf of Beef or Veal Aspic; resting on a pretty platter in a bed of Lettuce, and surrounded by cold cooked Vegetables such as Asparagus and Broccoli Spears.
This Summer classic, and all the accompaniments, can be made the day before your party, so the house remains cool. You could serve this with my Gazpacho for a first course, and one of the Pareve Israeli Coffee Cream Pies for dessert.
Ingredients
2 pounds lean Beef or Veal, diced in 1/4 inch cubes
1 Shallot, finely minced
1/2 cup each, finely minced Celery and Carrots
1/3 cup finely minced Parsley, packed to measure
2 envelopes unflavored Carageenan based Jelling Product (enough to jell 1 quart liquid)
2 Bay Leaves
2 teaspoons Marjoram for Beef, or 1 teaspoon each Tarragon and Basil for Veal
1/2 cup Dry Sherry
1 1/3 cups Water
2 tablespoons Low-Sodium Soy Sauce, or 1 tablespoon Mock Beef Bouillon Powder
Lettuce leaves and cold cooked Vegetables for Garnish
Method
Place all ingredients, except Parsley in a large Saucepan.
Bring to just below a boil over medium heat, cover, reduce heat to low, and simmer for 1 hour, or until the Meat is tender.
Remove from heat, stir in the Parsley, and allow to cool for 10 minutes.
Line a loaf pan with Cellophane Wrap.
Pour the Meat mixture into the lined loaf pan.
Chill in the refrigerator for about 4 hours, or until totally set.
Unmold onto a bed of Lettuce on a serving platter, and remove Cellophane Wrap.
Garnish, slice and serve.
Excerpts from It's Not Just Chicken Soup.
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