Classic Jellied Veal
|Veal shank||3 Pound|
|Onion||1 , sliced|
|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.