Ingredients with Measurements:
- 2 lbs. veal knuckle, cut into small pieces
- 2 cups chicken stock
- 2 cups water
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 tsp. salt
- 1 tsp. black pepper
- 2 tbsp. unflavored gelatin
- 1 lb. asparagus, trimmed and blanched
- 1 lemon, sliced
Special equipment needed:
- Large pot
- Strainer
- Loaf pan
- Plastic wrap
Step-by-step instructions:
1. In a large pot, combine the veal, chicken stock, water, onion, carrots, celery, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the veal is tender.
2. Strain the veal mixture through a fine-mesh strainer, reserving the liquid. Discard the solids.
3. In a small bowl, sprinkle the gelatin over 1/2 cup of the reserved liquid. Let sit for 5 minutes to soften.
4. Heat the remaining liquid in a pot until hot but not boiling. Add the softened gelatin and stir until dissolved.
5. Pour the liquid into a loaf pan and refrigerate for 2-3 hours, or until set.
6. Once the jellied veal is set, run a knife around the edges of the pan and invert onto a serving platter.
7. Arrange the blanched asparagus and lemon slices around the jellied veal.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 12g
Protein: 30g
Carbohydrates: 5g
Sodium: 500mg
Substitutions for ingredients:
- Beef knuckle can be substituted for veal knuckle
- Vegetable stock can be substituted for chicken stock
- Other vegetables such as leeks or parsnips can be added or substituted
Variations:
- Add chopped herbs such as parsley or thyme to the veal mixture for added flavor
- Use different vegetables such as green beans or carrots instead of asparagus
- Add diced ham or bacon to the veal mixture for a smoky flavor
Tips and tricks:
- Use a sharp knife to cut the jellied veal for clean slices
- Serve with a dollop of horseradish cream for added flavor
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, slice the jellied veal and place on a microwave-safe plate. Microwave on high for 30 seconds to 1 minute, or until heated through.
Presentation ideas:
Serve on a bed of lettuce or arugula for added color.
Garnishes:
Garnish with chopped herbs such as parsley or chives.
Pairings:
Serve with a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
Serve with roasted potatoes or a green salad.
Troubleshooting advice:
If the jellied veal does not set, try adding more gelatin to the liquid mixture.
Food safety advice:
Make sure to cook the veal thoroughly to prevent foodborne illness.
Food history:
Jellied meats have been a popular dish in Europe for centuries, with variations found in many countries including France, Germany, and Poland.
Flavor profiles:
The jellied veal has a mild flavor that is complemented by the tangy lemon and earthy asparagus.
Serving suggestions:
Serve as an appetizer or as a main course for a light lunch or dinner.
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