This Jellied Veal Loaf is a sophisticated cold appetizer or light main course that highlights the delicate flavor of veal. The meat is gently simmered with aromatic onions and celery, then ground to create a tender, uniform texture. The resulting broth is clarified and thickened with gelatin to form a clean, savory aspic that holds the meat together beautifully. It offers a refreshing, elegant alternative to heavy hot meals, making it perfect for summer gatherings, festive buffets, or as a refined starter for holiday dinners. The balance of savory meat and clear, seasoned jelly provides a satisfying mouthfeel and a burst of traditional flavor in every bite.
Jellied Veal Loaf
Description
This Jellied Veal Loaf is a sophisticated cold appetizer or light main course that highlights the delicate flavor of veal. The meat is gently simmered with aromatic onions and celery, then ground to create a tender, uniform texture. The resulting broth is clarified and thickened with gelatin to form a clean, savory aspic that holds the meat together beautifully. It offers a refreshing, elegant alternative to heavy hot meals, making it perfect for summer gatherings, festive buffets, or as a refined starter for holiday dinners. The balance of savory meat and clear, seasoned jelly provides a satisfying mouthfeel and a burst of traditional flavor in every bite.Ingredients
Directions
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Cut the veal into large chunks and place them in a large pot.
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Add the chopped onion, chopped celery, butter, salt, and pepper to the pot.
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Cover the ingredients with water and bring to a boil, then reduce heat to low.
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Simmer gently until the veal is very tender and the liquid has reduced to about 2 cups.
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Remove the veal from the broth and let it cool slightly, then grind it finely.
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Strain the hot broth through a fine-mesh sieve to remove all solids.
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Soak the gelatin in the cold water for 5 minutes until softened.
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Stir the softened gelatin mixture into the hot strained broth until completely dissolved.
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Mix the ground veal into the gelatinized broth until evenly distributed.
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Pour the mixture into a loaf pan.
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Refrigerate for at least 4 hours or until firmly set.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 652.0kcal
- % Daily Value *
- Total Fat 21.4g33%
- Saturated Fat 7.6g38%
- Cholesterol 275.8mg92%
- Sodium 257.9mg11%
- Total Carbohydrate 17.5g6%
- Dietary Fiber 7.0g29%
- Sugars 1.3g
- Protein 95.8g192%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a clearer aspic, skim any fat from the surface of the broth before straining and chilling the liquid separately to solidify the fat for easy removal.
Ensure the broth is hot enough to dissolve the gelatin completely, but not boiling, to maintain clarity and strength of the set.
This dish is best served chilled. Garnish with fresh parsley leaves or pickles for presentation.
You can substitute the veal with lean beef for a stronger flavor profile.
Store any leftovers in the refrigerator for up to 3 days.
