AIGUILLETTE DE BOEUF EN GELEE



For the jelly: 1 oxtail, 2 calf's feet, 3 bones, rind, 1 onion, 3 carrots, bouquet garni, crushed peppercorns, a little salt, 3/4 liter of white wine dry.

For the meat: 2 kg (4,4 lbs) 400 (0,88 lbs) of beef (larded baroness). For the vegetables: small bundles of

carrots, asparagus tips, green beans.

The jelly: brown all the ingredients, add the white wine. Let reduce, then cover of water.

Cook for 3.5 hours. After cooling, remove the fat. The meat: brown the aiguillette.

Flambé with Armagnac. Bake for 3½ hours with the jelly. Reserve the meat. Degrease the

jelly once more and towel. 

Half of the jelly is chilled. 

The other, to room temperature, will serve to darken the dish. 

Brush the cut beef with jelly thin slices as well as the vegetables.

 The other half of the jelly will adorn the aiguillette with  its triangles.




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