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Jellied Veal Loaf Recipe
|Hard boiled eggs||2 , sliced|
|Chopped parsley||1 Tablespoon|
|Chicken stock/Veal stock||2 Cup (32 tbs)|
|Unflavored gelatin||1 Tablespoon|
Serving size: Complete recipe
Calories 1305 Calories from Fat 654
% Daily Value*
Total Fat 74 g113.2%
Saturated Fat 27.9 g139.5%
Trans Fat 0 g
Cholesterol 887.8 mg
Sodium 1809.5 mg75.4%
Total Carbohydrates 19 g6.4%
Dietary Fiber 0.49 g2%
Sugars 9 g
Protein 132 g263.5%
Vitamin A 38.9% Vitamin C 34.9%
Calcium 18% Iron 19.2%
*Based on a 2000 Calorie diet
Bring to boil; drain.
Rinse with cold water.
Arrange meat and eggs in layers in loaf pan or ring mold.
Sprinkle each layer with parsley, salt, and pepper.
Pour 1 1/2 cups stock over meat; cover with foil.
Cook in preheated 320Â°F oven about 1 1/2 hours; remove to cool.
Soak gelatin in remaining stock; melt over gentle heat.
Pour over meat; put in cool place to set.
When cold, put in refrigerator short time or until needed.
Turn out jellied veal; decorate with green salad, tomatoes, watercress, and cucumber.