Jellied Veal Mold Recipe

Summary

Difficulty LevelMediumHealth IndexHealthy
CuisineCourse
MethodMain Ingredient

Ingredients

 Boneless veal shoulder1 1⁄2 Pound
 Veal bone1 Pound
 Chopped carrots1 Cup (16 tbs) (2 Inch Pieces)
 Onions2 Small
 Parsley sprigs3
 Peppercorns6
 Whole allspice3
 Bay leaf1 Small
 Garlic1 Clove (5 gm), crushed
 Water1 1⁄2 Quart
 Salt1 1⁄2 Teaspoon
 Unflavored gelatin1⁄4 Ounce (1 Envelope)
 Lemon juice1 Tablespoon
 White pepper1 Dash
 Chopped fresh parsley3 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.
Quantcast