Val jelly
10 servings
60 minutes
Calf jelly is a refined dish of French cuisine rooted in the traditions of peasant tables, where the use of all parts of meat was valued. A thick, rich broth obtained from slow-cooking veal legs with vegetables and spices transforms into a delicate cold treat with a rich meaty flavor. Its hallmark is the natural gelatinous structure that gives the dish density and a silky texture. A garnish of boiled eggs makes the jelly not only aesthetically appealing but also adds softness to the flavor composition. Traditionally served with horseradish, mustard, and a refreshing salad, it creates a harmonious blend of spiciness, acidity, and creamy tenderness. This dish is perfect for festive gatherings, delighting guests with its elegance and depth of flavor.
1
Dry the blanched calf legs with a towel and dust with flour, singe the areas where hair remains with a spirit lamp.
- Veal leg (knuckle): 4 pieces
2
Cut the legs lengthwise, separate the meat from the bone, rinse, place in a pot, chop the bones into several pieces, pour cold water 4-5 cm above the legs, add 2 carrots, 1 parsley, 2 onions, 2-3 bay leaves, a little pepper, and simmer on low heat for 3-4 hours.
- Veal leg (knuckle): 4 pieces
- Carrot: 2 pieces
- Parsley root: 1 piece
- Onion: 2 pieces
3
After cooking, remove the fat from the surface, discard the roots, onion, bay leaf, separate the meat from the bones, chop it or pass it through a meat grinder. Put the bones back in the broth and cook until 5-6 cups of broth remain.
4
Then strain the broth, mix it with the meat, season to taste, pour it into molds, layering with slices of boiled eggs (in two to three rows), and cool overnight.
- Chicken egg: 6 pieces
- Veal leg (knuckle): 4 pieces
5
Serve sour cream sauce with horseradish, mustard, horseradish with vinegar, grated dry horseradish, as well as green salad dressed with sour cream and vinegar, and cucumbers.
