 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
1 pound boneless veal cutlets |
1 pound boneless pork steaks |
1 large onion, sliced |
3 cups water |
1 teaspoon salt |
2 envelopes unflavored gelatin |
1/2 cup water |
1 cup mayonnaise |
3 hard-cooked eggs, chopped |
3 tablespoons vinegar |
2 tablespoons prepared mustard |
1 tablespoon sugar |
2 teaspoons salt |
1/4 teaspoon pepper |
lettuce leaves |
fresh parsley sprigs |
carrot flowers |
Directions:
1. Combine veal, pork, onion, 3 cups water, and 1 teaspoon salt in a large saucepan. Bring to a boil. Reduce heat; cover and simmer 1 hour or until meat is very tender. Remove meat from broth; set aside to cool. Reserve broth in saucepan. Simmer until broth is reduced to 1 cup. Set broth aside.
2. Position knife blade in food processor bowl; add meat. Process 3 to 5 seconds. Scrape sides of bowl with a rubber spatula. Process 3 to 5 additional seconds or until meat is ground. Remove meat to a large mixing bowl. Set aside.
3. Soften gelatin in 1/2 cup water. Stir into broth. Bring to a boil; cook 1 to 2 minutes. Set aside.
4. Add mayonnaise, eggs, vinegar, mustard, sugar, 2 teaspoons salt, pepper, and broth mixture to ground meat in mixing bowl; stir well. Spoon into a lightly greased 8 1/2- x 4 1/2- x 3- inch loaf pan. Cover and chill overnight. Unmold onto a lettuce- lined serving plate. Garnish with parsley and carrot flowers.
|
|