You are here

Jellied Veal Loaf

admin's picture
Veal Loaf Mold has a Superior taste. The eggs and parsley gives the Veal Loaf Mold Inspirational taste. Must catch it
  Veal 1 Pound
  Bacon 1⁄4 Pound
  Hard boiled eggs 2 , sliced
  Chopped parsley 1 Tablespoon
  Chicken stock/Veal stock 2 Cup (32 tbs)
  Unflavored gelatin 1 Tablespoon

Cut veal into small strips; dice bacon.
Bring to boil; drain.
Rinse with cold water.
Arrange meat and eggs in layers in loaf pan or ring mold.
Sprinkle each layer with parsley, salt, and pepper.
Pour 1 1/2 cups stock over meat; cover with foil.
Cook in preheated 320°F oven about 1 1/2 hours; remove to cool.
Soak gelatin in remaining stock; melt over gentle heat.
Pour over meat; put in cool place to set.
When cold, put in refrigerator short time or until needed.
Turn out jellied veal; decorate with green salad, tomatoes, watercress, and cucumber.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.2 (16 votes)