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Jellied Veal Loaf

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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

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1305 Calories from Fat 654

% Daily Value*

Total Fat 74 g113.2%

Saturated Fat 27.9 g139.5%

Trans Fat 0 g

Cholesterol 887.8 mg295.9%

Sodium 1809.5 mg75.4%

Total Carbohydrates 19 g6.4%

Dietary Fiber 0.49 g2%

Sugars 9 g

Protein 132 g263.5%

Vitamin A 38.9% Vitamin C 34.9%

Calcium 18% Iron 19.2%

*Based on a 2000 Calorie diet


Jellied Veal Loaf Recipe