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Jellied Veal

herbal.chef's picture
Ingredients
  Veal shanks 4
  Water 3 Quart
  Ground black pepper 1⁄8 Teaspoon
  Salt 1 Teaspoon
  Bay leaf 1
  Mace 1 Teaspoon
  Unflavored gelatin 1 Tablespoon
  Celery ribs 2 , minced
  Carrot 1 , cooked and minced
  Minced green pepper 1 Tablespoon
  Parsley sprigs 8 , minced
  Chervil 1 Teaspoon
Directions

Combine the veal shanks with two quarts of the water, the pepper, salt, bay leaf and mace.
Bring to a boil and simmer slowly, covered, three hours.
Soften the gelatin in the quarter cup of water and stir it into the hot liquid in which the meat cooked.
Remove the meat from the stock and cut it into shreds.
Discard the bone.
Let the kettle liquid cool but not jell.
Combine the shredded veal with the vegetables and herbs.
Strain the cooled kettle liquid over the mixture and pour into a two and one half quart mold.
Chill until jelled.
Unmold and garnish with salad greens.

Recipe Summary

Cuisine: 
American
Method: 
Chilling

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