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Jellied Veal Slices Recipe
|Veal shoulder||5 Pound|
|Garlic||2 Clove (10 gm)|
|White wine||1 Cup (16 tbs)|
|Bouillon/Water||1 1⁄2 Cup (24 tbs)|
|Bones||1 Cup (16 tbs) (From The Meat)|
|Veal neck||1 Pound|
|Chopped fresh tarragon||1 Teaspoon|
|Onion||1 (Stuck With 2 Cloves)|
Serving size: Complete recipe
Calories 5220 Calories from Fat 2171
% Daily Value*
Total Fat 241 g370.8%
Saturated Fat 99.1 g495.6%
Trans Fat 0 g
Cholesterol 2873.3 mg
Sodium 6142.7 mg255.9%
Total Carbohydrates 43 g14.2%
Dietary Fiber 8 g32.2%
Sugars 8.4 g
Protein 635 g1269.8%
Vitamin A 35.3% Vitamin C 50.2%
Calcium 17.8% Iron 17.8%
*Based on a 2000 Calorie diet
Make small incisions in the meat with a sharp knife and insert slivers of garlic.
Melt the butter in a deep Dutch oven or a heavy kettle and brown meat on all sides.
Sprinkle with salt and pepper.
Add white wine and bouillon.
Add bones, veal neck, tarragon, onion, and bay leaf; cover with a tight lid.
Bring to boil, remove to preheated slow oven (325°F.), and bake for 2 1/2 hours, or until the meat is fork-tender.
Cool the meat.
Remove strings, cut into serving slices, and arrange on a deep platter.
Strain the broth through a linen towel or several thicknesses of cheesecloth and cool very quickly over ice.
Remove every trace of fat.
Cook down by one third and spoon over veal slices.
Serve with a garniture of chopped parsley, sliced stuffed olives, and hard-cooked eggs, and pass a tarragon-flavored mayonnaise or anchovy vinaigrette sauce.
Makes 8 servings.