Aspic from veal head
6 servings
30 minutes
Jellied calf's head is an exquisite dish of European cuisine with deep historical roots. Once it adorned the tables of nobility, showcasing the chef's skill and the hosts' status. The taste of the jelly is rich and multifaceted: the soft, melt-in-your-mouth meat of the calf's head combines with spicy notes of bay leaf, allspice, and vinegar. Capers and lemon add a light tanginess, while the transparent broth set in an elegant shape makes it a true work of art. This dish is often served at formal events where it becomes a centerpiece on the festive table. It is traditionally served with mustard, vinegar or horseradish, adding zest and completeness to the flavor composition.
1
Dip your head in boiling water and pluck the wool.
2
When it turns white and is cleaned, add salt, 1 bay leaf, and 20 grains of allspice.
- Salt: to taste
- Bay leaf: 1 piece
- Allspice peas: 20 pieces
3
Remove the boiled head, separate from the bones, cut into pieces, place in a water-soaked mold; add fire to the broth, add 2 tablespoons of vinegar and 6 eggs with shells, bring to a boil; when the eggs solidify, strain through a napkin, sprinkle the head with capers or surround it with lemon, pour in broth and chill.
- Vinegar: 2 teaspoons
- Chicken egg: 6 pieces
- Capers: to taste
4
Before serving, dip the mold in boiling water for two seconds, cover it with a plate, and invert the jelly onto it.
5
Serve with vinegar and mustard or horseradish.