30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Jellied Veal
A refined and luxurious take on Jellied Veal, utilizing premium ingredients and techniques for an exceptional culinary experience. This version showcases the depth of flavor and texture possible with careful preparation.
Total Time
720
Yield
6
Calories
450 cal
Difficulty
Expert
Cuisine
French
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What You'll Need
Equipment:
Large Pot, Cheesecloth, Fine-Mesh Sieve, Terrine Molds or Loaf Pan, Small Bowl •
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Instructions
Place Veal in a large pot and cover with Homemade Veal Bone Broth. Add Bay Leaf, Black Peppercorns, Allspice, Onion, Carrots, Celery Stalks, and Parsnip.
Bring to a boil, then reduce heat to low, cover, and simmer for 5-6 hours, or until the veal is extremely tender. Skim any impurities that rise to the surface.
Remove the veal from the broth and let it cool slightly. Strain the broth through a cheesecloth-lined fine-mesh sieve, discarding the solids. Stir in Dry Madeira Wine and season the broth with Fleur de Sel and White Pepper.
While the broth is still warm, sprinkle Platinum Grade Gelatin Powder over Ice Water in a small bowl and let it bloom for 10 minutes.
Add the bloomed gelatin to the warm broth and stir until completely dissolved. Ensure no granules remain.
Shred the veal and arrange it artfully in individual terrine molds or a decorative loaf pan. Sprinkle with Fresh Parsley.
Pour the gelatin-infused broth over the veal, ensuring it is fully submerged. Gently tap the molds to release any air bubbles.
Refrigerate for at least 12 hours, or overnight, until completely set. Unmold carefully before serving.
