From Julie & Julia · 2009 · Reconstructed
Beef Aspic
Serve when
Try to unmold it onto a plate in one clean piece — and, in honor of the film, don't be surprised if it doesn't come out that way the first time.
In the movie
Theatrical
- 00:50:31 Julie announces she's 'entering aspics' — eight of them from Mastering the Art of French Cooking, built on a calf's foot for gelatin — and the first one collapses into mush the moment she tries to unmold it.
Julie announces the aspics chapter with the tone of someone approaching a minefield — eight of them, built on a calf's foot she is, in her words, lucky enough to be "in possession of." The first one dissolves into a translucent, gelatinous mess the second she tries to turn it out of its mold, and the meltdown that follows — swearing at the sink, at Julia, at the whole project — is one of the film's funniest and most human beats. It's also the moment the movie is honest about its own premise: the book "lied" about how easy this would be, and finishing anyway is the whole point.
Ingredients
Method
- Put the calf's foot and beef in a large pot with the onion, carrot, celery, and bouquet garni. Cover with cold water and simmer gently, skimming often, for about 3 hours, until the stock is rich and the meat falls apart.
- Strain the stock and chill it — a spoonful should set to a firm jelly once cold. If it doesn't, simmer it down further; the calf's foot supplies the gelatin, so don't skip it.
- To clarify, bring the stock back to a bare simmer with the beaten egg whites, whisking until they form a raft on top that traps the cloudiness. Simmer undisturbed 15 minutes, then strain gently through cheesecloth.
- Season the clear stock with the sherry, salt, and pepper. Pour a thin layer into a mold, chill until just set, then arrange diced vegetables or herb leaves on top and pour in the rest. Chill at least 6 hours, ideally overnight.
- To unmold, dip the mold briefly in warm water, run a thin knife around the edge, and invert onto a chilled plate in one confident motion. Serve very cold, sliced.
Substitutions
- Calf's foot: powdered unflavored gelatin is the practical party-host version. Use about 1 tablespoon gelatin for every 2 cups of clarified stock if you want a firm slice; bloom it in cold water first, then whisk it into hot stock.
- Beef stock: good boxed beef stock can work if you reduce it hard and clarify it, but it will taste thinner than stock built from bones and shank. A spoonful of demi-glace helps restore body.
- Sherry / Madeira: dry vermouth or a splash of brandy works. Skip the alcohol and add a few drops of sherry vinegar if you only need brightness.
- Unmolding insurance: use small ramekins instead of one big mold for a first attempt; they set faster, unmold more cleanly, and make Julie's exact failure less likely.
Beyond the recipe
Go deeper
Watch & shop
As an Amazon Associate, FlixNFood earns from qualifying purchases.