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🍽️ Veal Schnitzel Rolls in Clear Aspic Jelly

420 kcal · 30 min · 4 servings

Veal Schnitzel Rolls in Clear Aspic Jelly Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the onions and chop them into coarse pieces.
  2. 2. Place the veal feet, bay leaves, and two sprigs of tarragon into a large pot.
  3. 3. Pour the wine into the pot.
  4. 4. Add enough water to completely cover all ingredients.
  5. 5. Cover the pot and let the mixture simmer on very low heat for about two and a half hours.
  6. 6. Remove the veal feet from the broth and set them aside.
  7. 7. Strain the broth through a fine sieve into a clean container.
  8. 8. Remove the fat floating on the surface of the broth.
  9. 9. Season the broth with salt and pepper to taste.
  10. 10. Let the broth cool down briefly until it is lukewarm.
  11. 11. Wash the remaining fresh tarragon under cold water.
  12. 12. Shake the greens dry.
  13. 13. Set aside two whole sprigs of tarragon for decoration.
  14. 14. Strip the leaves from the stems of the remaining tarragon.
  15. 15. Continue to let the broth cool until it starts to gel slightly.
  16. 16. Stir the vinegar into the slightly gelled broth.
  17. 17. Spread the veal schnitzels evenly with pesto.
  18. 18. Sprinkle pine nuts over the pesto.
  19. 19. Roll the schnitzels up tightly.
  20. 20. Line a loaf pan with plastic wrap.
  21. 21. Line the bottom of the pan with the stripped tarragon leaves.
  22. 22. Slowly pour one-third of the broth into the pan.
  23. 23. Place the veal rolls side by side in the center of the pan.
  24. 24. Fill the pan with a bit more broth until the rolls are just covered.
  25. 25. Let the broth set briefly so that it firms up slightly.
  26. 26. Carefully pour the remaining broth over the top to completely cover the rolls.
  27. 27. Cover the pan tightly with plastic wrap.
  28. 28. Place the pan in the refrigerator overnight until the aspic is completely set.
  29. 29. Turn out the pan onto a serving plate.
  30. 30. Carefully remove the plastic wrap.
  31. 31. Slice the veal aspic into even slices.
  32. 32. Garnish the slices with the reserved tarragon sprigs.

Nutrition per serving