Boned and Rolled Galantine of Veal in its own Aspic

Le Veau des Montagnes en Gelée

Preparation info

  • For

    4 to 6

    • Difficulty


    • Ready in

      1 hr

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

This is a true French galantine, with the veal rolled around an aromatic filling and poached in a winy bouillon, with a veal knuckle to provide a natural jelly and everything then cooled in a long, handsome mold. The meat for this magnificent production cannot be picked out from a supermarket freezer cabinet. It requires the cooperation of a friendly custom butcher. He should cut for you, preferably from the breast, a slab of entirely lean meat about 12 inches long, and then he shoul