Beef Aspic with Egg

Ingredients

• Veal 15 oz
• Campbell's Beef Broth 0 qt
• Onion 1 head
• Carrot 1 piece
• Chocolate eggs 5 pieces
• Salt to taste
• Allspice berries 5 pieces
• Green peppercorns 5 pieces
• Bay leaf 1 piece
• Gelatin 0 oz

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Rinse the veal, pat dry, and cut across the grain into five pieces no thicker than 1 cm.

Step 3

Tenderize each piece of veal thoroughly.

Step 4

Boil the eggs hard, peel them, and place one egg in the center of each tenderized piece.

Step 5

Wrap the egg with the meat.

Step 6

Tightly wrap with kitchen twine, ensuring there are no gaps in the meat. Wrap all the eggs this way.

Step 7

Place the meatballs in a pot, cover with cold water, bring to a boil, and boil for 1 minute.

Step 8

Drain the water, wash the pot, return the meatballs to the pot, add 1.5 liters of clean water, bring to a boil, season with salt, add the onion, carrot, and pepper, reduce the heat, and simmer for 1.5 hours with the lid off.

Step 9

30 minutes before the meat is done, dissolve the gelatin in cold beef broth at a ratio of 60 ml of broth to 10 g of gelatin, and let it swell.

Step 10

Remove the meatballs from the broth, let them cool slightly, remove the twine, and slice with a sharp knife into 1 cm thick rounds.

Step 11

Strain the broth, combine it with the remaining beef broth to make a total of 1.5 liters of broth, heat to 140°F, remove from heat, add the gelatin, and stir to avoid lumps, then let cool.

Step 12

Arrange the sliced veal with egg in molds, pour over with cooled broth, and place in the refrigerator to set.

Step 13

Slice, arrange on a plate, garnish with pickles and lemon, and serve with mustard, horseradish, and hot sauce.