Veal Aspic

⏳ Time

1 hour + 10 hours

🥕 Ingredients

🍽️ Servings

Description

You can prepare aspic from pig's feet or a pig's head in the same way. In the latter case, add 5-7 g of gelatin to the broth.

Ingredients

Veal Tail - 4 pieces
Chicken Egg - 6 pieces
Carrot - 2 pieces
Onion - 2 pieces
Parsley - 1 piece

Step by Step guide

Step 1

Blanch the veal legs, dry them with a towel, and dust with flour, singeing any remaining hair with a spirit lamp.

Step 2

Cut the legs lengthwise, separate the meat from the bones, rinse, place in a pot, breaking the bones into several pieces, cover with cold water above the legs by 4-5 cm, add 2 carrots, 1 parsley root, 2 onions, 2-3 bay leaves, a little pepper, and simmer on low heat for 3-4 hours.

Step 3

After cooking, remove the fat from the surface, discard the roots, onion, and bay leaves, separate the meat from the bones, chop it or pass it through a meat grinder. Return the bones to the broth and simmer until 5-6 cups of broth remain.

Step 4

Then strain the broth, mix it with the meat, season with salt to taste, pour into molds, layering the aspic with slices of boiled eggs (in two or three rows), and chill overnight.

Step 5

Serve the aspic with sour cream sauce with horseradish, mustard, horseradish with vinegar, grated dry horseradish, as well as a green salad dressed with sour cream and vinegar, and cucumbers.