Jellied Veal Loaf Recipe
Ingredients
| Ground veal | 3 Cup (16 tbs) | |
| Celery | 2 Cup (16 tbs), diced | |
| Parsley | 4 Tablespoon, chopped | |
| Chives | 1 Tablespoon, chopped | |
| 1/2 cup chopped sweet pickles | ||
| 2 beef stock cubes, dissolved in | ||
| Boiling water | 2 Cup (16 tbs) | |
| Bay leaves | 2 | |
| Peppercorns | 3 | |
| Marjoram | ||
| Thyme | ||
| Gelatin | 1 1/2 Tablespoon | |
| Cold water | 1/4 Cup (16 tbs) | |
| Vinegar | 3 Tablespoon | |
| Tabasco sauce | ||
| Paprika | ||
| Hard-boiled eggs | 4 , hardboiled | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Mix the veal, celery, parsley, chives and pickles together.
2. Dissolve the beef cubes in the boiling water and add bay leaves, peppercorns, marjoram and thyme and simmer for 20 minutes.
3. Soak the gelatin in the cold water and dissolve it in the beef stock mixture and add to the veal mixture. Season with salt and pepper, vinegar, paprika and tabasco sauce. Mix well and add the chopped eggs.
4. Pour into an oiled bread tin 9 1/2 inches (24 cm) by 5 1/2 inches (14 cm) by 3 inches (7 cm). Chill for several hours or until set.
2. Dissolve the beef cubes in the boiling water and add bay leaves, peppercorns, marjoram and thyme and simmer for 20 minutes.
3. Soak the gelatin in the cold water and dissolve it in the beef stock mixture and add to the veal mixture. Season with salt and pepper, vinegar, paprika and tabasco sauce. Mix well and add the chopped eggs.
4. Pour into an oiled bread tin 9 1/2 inches (24 cm) by 5 1/2 inches (14 cm) by 3 inches (7 cm). Chill for several hours or until set.
Chef
