Ingredients:
Preparation:
Bon Appetit!
- 2 veal drumsticks,
- 2 boiled eggs
- 1 carrot,
- 1 onion
- 1 parsley root
- 5 peppercorns.
Preparation:
Peel the veal drumsticks with a knife, rinse and scald with boiling water, fold into a saucepan, chopping into several parts. Pour cold water 4-5 cm above the leg level. Add carrots, parsley, onion, bay leaf, pepper, peas and cook over low heat for 3-4 hours. At the end of cooking, remove fat from the surface, remove roots, onions, bay leaves. Separate the pulp from the bones, put the bones back in the broth and cook until 3 cups of the broth remain. At the end of cooking, season with salt to taste. Then strain the broth, mix with chopped meat (separate the skin and do not use), pour into molds, transferring the jelly with slices of boiled eggs and cool. Serve the jelly with horseradish.
Bon Appetit!