Aspic

The aspic adds that professional touch to a terrine or paté. You may also place thin carrot slices or other garnish in the aspic. If you wish to chop the aspic to garnish a dish use 4 tbsp of gelatin instead of 3.

Yields: 3-4 cups aspic

Ingredients

• 4 cups beef, pork or chicken broth, canned or clarified
• 3-4 tbsps unflavored gelatin (for a very stiff aspic use 4 tbsp gelatin)
• 1⁄2 cup dry white wine or red wine

Directions

1. Pour 1 cup of the broth into a saucepan and sprinkle the gelatin on top.
2. Let it sit for 5 minutes.
3. Heat until the gelatin has melted.
4. In another saucepan heat the remaining broth and wine to the boiling point and combine the two liquids.
5. Chill until syrupy and almost settled, then pour into paté molds and refrigerate.