1 1/2 kg of veal
3 liters of water
4 sprigs of rosemary
4 stalks of parsley
3 stalks of chives
2 1/2 envelopes of flavorless gelatin
2 carrots
1 medium onion, finely chopped
Salt and black pepper to taste
Cobertura
2 cups of beef broth
1 envelope of flavorless gelatin
For greasing
Oil
Accessory
A round mold with a 20 cm diameter
1 1/2 kg of veal
3 liters of water
4 sprigs of rosemary
4 stalks of parsley
3 stalks of chives
2 1/2 envelopes of flavorless gelatin
2 carrots
1 medium onion, finely chopped
Salt and black pepper to taste
Cobertura
2 cups of beef broth
1 envelope of flavorless gelatin
For greasing
Oil
Accessory
A round mold with a 20 cm diameter
1
Tie together two stalks of parsley, chives, and rosemary to form a bouquet
In a pot, combine the veal, carrots, onion, bouquet, salt, and black pepper
Add water and bring to a boil
When boiling, cover and cook for 1 hour and 30 minutes or until the veal is tender
2
Strain the broth, cool it, and set it aside separately
Remove excess fat from the surface of the broth with a spoon
3
Soak gelatin in 1/2 cup of cold water for 5 minutes
Cut the veal into small pieces
Transfer the gelatin to a pot and add three cups and a half of the cooled broth
Bring to a simmer and stir until dissolved
4
Grease the mold with oil and fill it with the broth to reach 1 cm
Refrigerate until firm
Cut the carrots into slices
Arrange them on top of the gelatin when set
Press the remaining parsley against the side of the mold
Add more broth to reach 1 cm
Refrigerate again until firm
5
Arrange veal pieces on top of the gelatin and cover with more broth
Refrigerate until firm
Alternate layers of veal and broth, always refrigerating between layers
Finish with broth and refrigerate for three hours
When set, unmold onto a plate and refrigerate again
Cobertura
Heat the broth and add gelatin
Stir until dissolved
Pour into a large baking dish greased with oil and refrigerate until firm
Cut into cubes, garnish the galantina.
