Espresso Ruby Satay
1680 mins (prep 1440, cooking 240)
22 ingredients
4 servings
Aspic is one of the oldest dishes in European cooking. Unfortunately, inrecent years it has come to be associated with cloudy, limp, congealedtomato salad. This recipe recaptures the rich beef taste, gemstone-clearappearance, and sensual melt-in-the-mouth texture of the classic frenchaspic, with a modern asian fusion flavor. Aspic is not a quick and easydish, but it can be a stunner to impress at a dinner party, or to remindyour family how special they are. (Some traditional ingredients can bedifficult to find in a modern supermarket; please see notes on substitutionsat the end of the recipe instructions.)

Categories:  main-dish , >-1-day , time-to-make ,
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Serving Size (501.9 g)
Servings 4
Amount per Serving
Calories 913.23 Calories from Fat 287.82
% Daily Value *
Total Fat 31.98g 196.78%
Saturated Fat 5.13g 102.59%
Trans Fat 0.01g %
Cholesterol 0.0mg 0.0%
Sodium 999.31mg 166.55%
Total Carbohydrate 152.15g 202.87%
Dietary Fiber 9.07 g 145.18%
Sugars 100.97 g %
Protein 18.78g 150.2%
Vitamin A 1063.77IU% Vitamin C 35.73mg%
Calcium 79.89mg% Iron 2.79mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
neck, gelatin powder, boneless beef top loin steak