Veal with Mayonnaise Mask Recipe
Ingredients
| 1 breast of veal (4 1/2 to 5 pounds) | ||
| Onion | 1 Large, sliced | |
| Salt | 2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Stalk celery | 1 | |
| Boiling water | 6 Cup (16 tbs) | |
| Unflavored gelatin | 1 | |
| Cold water | 3 Tablespoon | |
| Mayonnaise | 1 Cup (16 tbs) | |
| Stuffed olives | ||
| Watercress | ||
Directions
Put veal, onion, salt, pepper, celery, and boiling water in large kettle.
Bring to boil.
Cover and simmer gently for 2 1/2 hours, or until meat is tender.
Drain, reserving liquid.
Remove meat from bones and cut into coarse pieces.
Strain liquid and reduce to Vi cup by boiling uncovered.
Pack meat in small mixing bowl and add liquid.
Let stand until cold.
Cover with wax paper and chill overnight under heavy weight.
Turn out on flat plate.
Soak gelatin in cold water for 5 minutes.
Dissolve over boiling water.
Add slowly to mayonnaise, stirring constantly.
Pour mixture over veal, spreading with spatula to coat meat on all sides.
Garnish with slices of stuffed olives and watercress.
Chill until serving time.
Cut into wedges.
Bring to boil.
Cover and simmer gently for 2 1/2 hours, or until meat is tender.
Drain, reserving liquid.
Remove meat from bones and cut into coarse pieces.
Strain liquid and reduce to Vi cup by boiling uncovered.
Pack meat in small mixing bowl and add liquid.
Let stand until cold.
Cover with wax paper and chill overnight under heavy weight.
Turn out on flat plate.
Soak gelatin in cold water for 5 minutes.
Dissolve over boiling water.
Add slowly to mayonnaise, stirring constantly.
Pour mixture over veal, spreading with spatula to coat meat on all sides.
Garnish with slices of stuffed olives and watercress.
Chill until serving time.
Cut into wedges.
Chef
