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Cold Veal Caucasian Style

Western.Chefs's picture
  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)

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3596 Calories from Fat 3068

% Daily Value*

Total Fat 337 g518.3%

Saturated Fat 155.5 g777.5%

Trans Fat 0 g

Cholesterol 694 mg231.3%

Sodium 9313.5 mg388.1%

Total Carbohydrates 26 g8.8%

Dietary Fiber 21.4 g85.7%

Sugars 3.3 g

Protein 111 g222.9%

Vitamin A 88.6% Vitamin C 55.5%

Calcium 19.3% Iron 25%

*Based on a 2000 Calorie diet

Cold Veal Caucasian Style Recipe