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Veal With Mayonnaise Mask

chef.expert's picture
Ingredients
  Veal breast 5 Pound (1 Piece)
  Onion 1 Large, sliced
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Stalk celery 1
  Boiling water 6 Cup (96 tbs)
  Unflavored gelatin 1⁄4 Ounce (1 Envelope)
  Cold water 3 Tablespoon
  Mayonnaise 1 Cup (16 tbs)
  Stuffed olives 10
  Watercress 1⁄4 Cup (4 tbs)
Directions

Put veal, onion, salt, pepper, celery, and boiling water in large kettle.
Bring to boil.
Cover and simmer gently for 2 1/2 hours, or until meat is tender.
Drain, reserving liquid.
Remove meat from bones and cut into coarse pieces.
Strain liquid and reduce to Vi cup by boiling uncovered.
Pack meat in small mixing bowl and add liquid.
Let stand until cold.
Cover with wax paper and chill overnight under heavy weight.
Turn out on flat plate.
Soak gelatin in cold water for 5 minutes.
Dissolve over boiling water.
Add slowly to mayonnaise, stirring constantly.
Pour mixture over veal, spreading with spatula to coat meat on all sides.
Garnish with slices of stuffed olives and watercress.
Chill until serving time.
Cut into wedges.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Dish: 
Stuffing
Ingredient: 
Veal
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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