Jellied Veal Mold Recipe
Ingredients
| 1 1/2 pounds boned shoulder of veal | ||
| 1 pound veal bones | ||
| 1 cup cut-up carrots, 2-inch pieces | ||
| Onions | 2 Small | |
| Parsley sprigs | 3 | |
| Peppercorns | 6 | |
| 3 whole allspice | ||
| Bay leaf | 1 Small | |
| Garlic | 1 Clove (5gm), crushed | |
| Water | 1 1/2 Quart | |
| Salt | 1 1/2 Teaspoon | |
| Unflavored gelatin | 1 | |
| Lemon juice | 1 Tablespoon | |
| Pepper white | 1 Dash | |
| Chopped parsley | 3 Tablespoon, divided | |
Directions
Combine first 9 ingredients in a kettle; add water and bring to a boil.
Remove scum from surface.
Add salt; reduce heat and simmer, partially covered, for 1 1/2 to 2 hours or until veal is very tender.
Using a slotted spoon remove veal and carrots to a bowl.
Cool; cover and refrigerate.
Strain veal broth through a fine sieve into a bowl; discard solids.
Cool; cover and refrigerate overnight or until fat congeals on surface.
Remove and discard congealed fat.
Spoon jellied broth into a saucepan and cook over low heat just until liquid.
Measure 2 cups; remaining broth may be refrigerated or frozen for use at another time.
Sprinkle gelatin over broth and let stand 3 minutes to soften.
Cook over moderate heat, stirring constantly, until gelatin is dissolved.
Stir in lemon juice and pepper.
Rinse a 1-quart bowl in cold water.
Pour 1/4 cup gelatin mixture into bowl; chill until set.
Refrigerate remaining gelatin mixture until consistency of unbeaten egg whites.
Thinly slice about 1/2 of the carrots; dice remaining carrots into 1/4-inch cubes and set aside.
Arrange some of the carrot slices in a circle over set gelatin, about 1/3 inch from edge of bowl.
Measure 1 1/2 tablespoons chopped parsley; reserve remaining parsley.
Arrange some of the measured parsley in a circle next to carrots.
Arrange remaining carrot slices in a circle inside parsley circle; sprinkle remaining measured parsley in center.
Carefully pour about 1/4 cup of syrupy gelatin mixture over vegetables; refrigerate until set.
Cut veal into 1/4-inch pieces.
Combine veal, diced carrots, remaining parsley, and 1 cup syrupy gelatin mixture in a bowl.
Spoon veal mixture over set gelatin; add remaining gelatin mixture.
Cover bowl tightly with plastic wrap and chill overnight.
To unmold, use a small pointed knife to loosen mold from edge of bowl.
Dip bowl into warm water for about 30 seconds.
Top bowl with serving platter and invert.
Remove scum from surface.
Add salt; reduce heat and simmer, partially covered, for 1 1/2 to 2 hours or until veal is very tender.
Using a slotted spoon remove veal and carrots to a bowl.
Cool; cover and refrigerate.
Strain veal broth through a fine sieve into a bowl; discard solids.
Cool; cover and refrigerate overnight or until fat congeals on surface.
Remove and discard congealed fat.
Spoon jellied broth into a saucepan and cook over low heat just until liquid.
Measure 2 cups; remaining broth may be refrigerated or frozen for use at another time.
Sprinkle gelatin over broth and let stand 3 minutes to soften.
Cook over moderate heat, stirring constantly, until gelatin is dissolved.
Stir in lemon juice and pepper.
Rinse a 1-quart bowl in cold water.
Pour 1/4 cup gelatin mixture into bowl; chill until set.
Refrigerate remaining gelatin mixture until consistency of unbeaten egg whites.
Thinly slice about 1/2 of the carrots; dice remaining carrots into 1/4-inch cubes and set aside.
Arrange some of the carrot slices in a circle over set gelatin, about 1/3 inch from edge of bowl.
Measure 1 1/2 tablespoons chopped parsley; reserve remaining parsley.
Arrange some of the measured parsley in a circle next to carrots.
Arrange remaining carrot slices in a circle inside parsley circle; sprinkle remaining measured parsley in center.
Carefully pour about 1/4 cup of syrupy gelatin mixture over vegetables; refrigerate until set.
Cut veal into 1/4-inch pieces.
Combine veal, diced carrots, remaining parsley, and 1 cup syrupy gelatin mixture in a bowl.
Spoon veal mixture over set gelatin; add remaining gelatin mixture.
Cover bowl tightly with plastic wrap and chill overnight.
To unmold, use a small pointed knife to loosen mold from edge of bowl.
Dip bowl into warm water for about 30 seconds.
Top bowl with serving platter and invert.
Chef
