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Classic
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page 291
or else gelatine, 1 ounce for each quart, can be taken to make the jelly. When
using calves' feet put them on the fire with the goose barely covered with
water, with not too much salt, skim carefully, add the spices as given in No. 1,
also some vinegar, take off all of the fat cover tightly, and cook slowly until
tender, which will take 2 1/2-3 hours. Then take out of the broth, which should
be boiled down to about 2 1/2-3 quarts, clear the broth and proceed as directed
for capon in jelly.
The goose can also be prepared without filling, the same as a capon; lay the
pieces into the form and pour the jelly over it.
23. Veal in Jelly. Cut 2 pounds of veal into thin slices, spread with a nice
forcemeat seasoned with chopped truffles or mushrooms stewed in butter, roll,
tie with a strong thread, and cook in a, rich bouillon with 1 glassful of wine,
a little salt, pepper and onions until tender, then take out of the broth. Take
the fat off the broth, dissolve about 2/3 ounce of gelatine in water and 2/3
ounce of extract of beef for each 1 quart of broth, add the necessary salt, and
bring to a boil with some lemon juice. Clear with the beaten whites of 2-3
egg's, as given under No. 4, and pour through a sieve. After removing; the
thread from the roulades, lay them into a deep dish, pour the lukewarm jelly
over them and when serving, turn them onto an appropriate dish. A large roll can
be made of a boned calvers' breast spread with forcemeat. It is improved by the
addition of truffles, eggs, tongue, cucumbers and pork fat slices, also
anchovies, pistachios, capers, etc., before rolling; then stew until tender.
Press between two slabs over night, cut into slices, arrange in a mould in the
form of a wreath, cover with jelly and when cold turn out of the mould. Put
endives or lettuce dressed with a mayonnaise sauce into the center of the jelly
border and serve the mayonnaise separately.
Nos. 10,13,17,18, 20 and 23 can be used for making sour jellies for invalids,
but they should not be served with rich sauces.
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