Aspic from Veal Head
Main Dishes • European
Description
Aspic from veal head
Ingredients
- Calf's head 1 piece
- Salt to taste
- Bay leaf 1 piece
- Allspice berries 20 pieces
- Vinegar essence 2 spoons
- Chicken Egg 6 pieces
- Capers to taste
Step-by-Step Guide
Step 1
Submerge the head in boiling water and pluck the feathers.
Step 2
When it turns white and becomes clear, add salt, 1 bay leaf, and 20 black peppercorns.
Step 3
Remove the cooked head, separate the meat from the bones, cut into pieces, and place in a mold that has been moistened with water; add the burnt bits to the broth, add 2 tablespoons of vinegar, and 6 eggs with their shells, then bring to a boil; once the eggs have set, strain through a cloth, sprinkle the head with capers or garnish with lemon, pour over the broth, and chill.
Step 4
Before serving, dip the mold in boiling water for two seconds, cover the mold with a plate, and invert it onto the plate to release the jelly.
Step 5
Serve with vinegar and mustard or horseradish.
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