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Veal In Aspic Recipe
|Veal shank||2 Pound|
|Hot pepper sauce||1⁄4 Teaspoon|
|Water||2 1⁄2 Quart|
|Unflavored gelatin||2 Tablespoon|
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
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.