Jellied Veal Loaf
|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 320Â°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.