Veal In Aspic Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelMedium
Health IndexHealthy++Cuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Carrots2 Pound
 Onions2 Pound
 Veal shank2 Pound
 Stalk celery1
 Worcestershire1 Teaspoon
 Hot pepper sauce1⁄4 Teaspoon
 Bay leaves2
 Water2 1⁄2 Quart
 Unflavored gelatin2 Tablespoon
 Watercress1
 Radish1
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1880 Calories from Fat 313

% Daily Value*

Total Fat 35 g53.8%

Saturated Fat 10.4 g52.1%

Trans Fat 0 g

Cholesterol 680.4 mg

Sodium 1965.6 mg81.9%

Total Carbohydrates 176 g58.7%

Dietary Fiber 42.2 g168.7%

Sugars 82.9 g

Protein 218 g436.9%

Vitamin A 3038.9% Vitamin C 210.1%

Calcium 74.9% Iron 72.8%

*Based on a 2000 Calorie diet

Directions

Scrape carrots and peel onions; put in kettle with meat, celery, and seasonings.
Add water and bring to a boil over a gentle heat.
Cook very slowly until the meat falls from the bones.
The broth should then be strained through a dampened linen napkin into a clean pan, placed back over heat, and reduced to half its quantity.
Remove all bones from the meat and cut meat into small even dice.
When the broth has reduced sufficiently, remove from heat, stir in gelatin softened in 1/2 cup cold water, and pour over the diced meat.
Pour all into a 2-quart mold and chill until set; stir occasionally while still liquid to prevent meat from sinking to the bottom of the mold.
Unmold on platter and garnish with watercress and radish roses.
Makes 6 to 8 servings.
Quantcast