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Cold Veal Caucasian Style

Western.Chefs's picture
Ingredients
  Cooked veal meat 1 Pound, chilled (Round Or Rump)
  Soft butter 1⁄2 Cup (8 tbs)
  Chopped chives 2 Tablespoon
  Anchovy fillets 6 , chopped
  Salt To Taste
  Freshly ground black pepper To Taste
  Bouillon 6 Cup (96 tbs)
  Tomato puree 1⁄4 Cup (4 tbs)
  Unflavored gelatin 4 Tablespoon (4 Envelopes)
  Water 1 Cup (16 tbs)
Directions

1. Slice enough veal for twenty-four finger-sized pieces.
2. Cream the butter with the chives and anchovies. Season with salt and pepper, spread the mixture between two pieces of veal to form sandwiches and chill.
3. Heat two cups of the bouillon with the tomato puree. Soften the gelatin in the water, add to the hot broth and stir until dissolved. Add the remaining broth. Fill a one-quart mold with the mixture and pour the balance into a bread pan. Chill.
4. To serve, turn out the gelatin mold and stand the sandwiches around it. Chop the pan of gelatin and surround the mold.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Beef

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