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Classic Jellied Veal

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Jellied veal is a meat jelly made with gelatin and flavored with bay leaves, basil and peppercorns along with parsley. This herbed jellied veal can be served as an appetizer or between the courses for dinner parties.
  Veal shank 3 Pound
  Carrot 1
  Onion 1 , sliced
  Bay leaves 2
  Salt 1 Tablespoon
  Peppercorns 1⁄4 Teaspoon
  Celery stalk 1
  Basil 1⁄2 Teaspoon
  Unflavored gelatin 2 Tablespoon
  Cold stock 1 Cup (16 tbs)
  Hot stock 3 Cup (48 tbs)
  Chopped parsley 1 Tablespoon

Place veal in a large sauce pan with sufficient water to barely cover meat.
Add carrot, onion, bay leaves, salt, peppercorns, celery and basil.
Cover and bring to a boil.
Simmer 2 hours or until meat is tender enough to fall off the bone.
Strain broth, chill and skim off fat.
Reserve 1 cup cold stockBoil remaining stock until it's reduced to 3 cups.
Soften gelatin in cold stock, and dissolve in hot stock.
Cut meat from bone, cut away any fat and cut into julienne strips.
Cut vegetables into julienne strips.
Fold veal and vegetables into stock together with chopped parsley.
Pour into mold and chill until firm.
Serve with the following caper sauce: 3 tbsp capers, drained 1 cup mayonnaise 1 tbsp lemon juice 2 tbsp chopped chives 1/4 tsp Tabasco Combine capers with mayonnaise, lemon juice, chives and Tabasco.

Recipe Summary

Side Dish

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Classic Jellied Veal Recipe