| |
|
What You Need:
(To Serve: 6 to 8)
|
|
|
|
1½ pounds shoulder of veal cut into 2-inch pieces
1½ pounds fresh pig's knuckles, cracked with a cleaver
1 large onion (about 1 pound), unpeeled
1 large carrot, scraped
2 quarts cold water
6 whole black peppercorns
3 bay leaves
1 tablespoon salt
1 teaspoon finely chopped garlic
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a heavy 4- to 6-quart casserole, combine the veal, pig's knuckles, onion, carrot, and water and bring to a boil over high heat, meanwhile skimming the foam and scum from the surface as they rise to the top.
|
2. Then add the whole peppercorns and bay leaves, reduce the heat to low, and simmer partially covered for about 3 hours, or until the veal is tender enough to be easily pierced with a fork.
|
3. With a slotted spatula, transfer the veal, pig's knuckle and carrot to a plate. Strain the stock through a fine sieve set over a bowl and let it rest about 10minutes. Then skim off and discard the surface fat. Pour the stock into a small pan and boil briskly, uncovered, until it has cooked down to 4 cups.
|
4. When the veal and pig's knuckle are cool enough to handle, trim off the fat with a small knife and cut the meat away from the bones. Discard the bones and cut the meat into ¼-inch-wide shreds. Slice the carrot into 1/8 inch-thick slices.
|
5. Arrange the carrot slices in concentric circles in the bottom of a 2-quart charlotte or a similar mold at least 3 inches deep. A teaspoon at a time, sprinkle the carrots evenly with the stock, and continue adding the stock by teaspoons until the carrots are half submerged but not floating in the liquid.
|
6. Carefully place the mold in the refrigerator without dislodging the design and chill for at least 1hour, or until the stock has firmly jelled.
|
7. By this time the remaining stock should be cool. Stir in the meat, salt and garlic and taste for seasoning. Then pour the entire mixture into the chilled mold. Refrigerate for at least 4 hours, or until the stock is firm.
|
8. To unmold, run a knife around the outside edges of the jellied veal. Dip the bottom of the mold briefly in hot water, then invert a flat serving dish on top.
|
9. Holding mold and plate firmly together, turn them over. The jellied veal should slide out easily. Traditionally, sult is served as a first course or on the appetizer table.
|
|
|
|
|
