Veal Aspic

Tie two stalks of parsley, chives, and rosemary together to form a bouquet

In a pot, place the veal, carrots, onion, bouquet, salt, and black pepper

Add the water and bring to a boil

When boiling, cover and cook for an hour and a half or until the meat is tender

Strain the broth, cool it, and reserve it separately

Remove excess fat from the surface of the broth with a spoon

Soak the gelatin in 1/2 cup of water for five minutes

Cut the veal into small pieces

Transfer the gelatin to a pot and add three cups and half of the broth

Bring to a low boil and stir until dissolved

Grease the mold with oil and pour the broth to a height of 1 cm

Chill in the refrigerator until slightly firm

Cut the carrots into slices and arrange them on top of the gelatin when it's firm

Press the remaining parsley onto the side of the mold

Add more broth to reach a height of 1 cm, then chill again until slightly firm

Arrange small pieces of meat on top of the gelatin and cover with more broth

Chill in the refrigerator until slightly firm

Alternate layers of meat and broth, always chilling to set

Finish with the broth and chill for three hours

When set, unmold onto a plate and let it sit in the refrigerator

Cobertura

Heat the broth and mix with the gelatin

Stir until dissolved

Pour into a large greased baking dish and chill until firm

Cut into cubes, decorate the galantine.