Estonian Jellied Veal with Horseradish Sauce (Sult)



8 servings



2 lbs. boneless shoulder of veal, cut into 2 inch pieces
3 lbs. calf’s knuckles, cracked with a cleaver
3 qt. water
1 lg. onion, peeled
2 lg. carrots, peeled
1 lg. leek, white part only, well rinsed
1 rib celery with leaves
4 cloves garlic, sliced
6 parsley springs, 6 dill springs, 2 bay leaves and 8 black peppercorns tied in a cheesecloth bag)
Salt and freshly ground black pepper, to taste
2 lg. egg whites, lightly beaten
2 eggshells, crushed
1 packaged unflavored gelatin (1.75 g)
2 cloves garlic, crushed in a garlic press
5 hard cooked eggs, sliced lengthwise
Parsley springs for garnish
Horseradish Sauce
A selection of mustards (such as Dijon and whole-grain)

Horseradish Sauce

1 cup Homemade Mayonnaise
1/3 cup sour cream
3 tbsp. prepared white horseradish, drained
1-1/2 tsp. whole grain mustard
2 tsp. cider vinegar
1/2 tsp. sugar, or
more to taste


FOR THE JELLIED VEAL: In a deep kettle, combine the veal, knuckles, and water and bring slowly to a boil. Cook, skimming the foam as it rises to the top, about 15 minutes.

Add the onion, 1 carrot, the leek, celery, sliced garlic, bouquet garni, and ssalt and pepper. Simmer over low heat, partially covered, for 2 hours

Remove and discard the cooked carrot, and add the other carrot. Continue to simmer for 25 minutes or more.

With a slotted spoon, remove the veal shoulder and the second carrot from the stock and set aside to cool. Strain the stock into a clean pot and discard all the remaining solids.

When the veal is cool enough to manage, tear into shreds. Slice the carrot thin and reserve.

Reduce the stock by boiling it down over high heat to 6 cups. It will take about 20 minutes. Reduce the heat to medium low. Add the egg whites, eggshells, and gelatin and bring to a boil, whisking constantly. Reduce the heat to low and simmer until a foam forms on the surface. Slowly strain the stock through a colander lined with several thicknesses of dampened cheesecloth. You will clear broth when done this way.

Season the strained stock with additional salt and pepper. Add the crushed garlic and the shredded veal. Let the mixture cool to room temperature, then cover and refrigerate until the mixture thickens to the consistency of unbeaten egg white, about 30 to 45 minutes.

Select a 2 quart rectangular mold at least 3 inches deep. Arrange the reserved carrot slices on the bottom of the mold. With a tablespoon, gradually add one third of the veal and stock mixture, distributing it evenly throughout the mold. Arrange half of the sliced eggs lengthwise on the mixture. Add half the remaining veal and stock mixture and the rest of the eggs in the same fashion. Top with a layer of the veal and stock and smooth the top with a rubber spatula. Cover with plastic wrap and refrigerate until the stock is set, 4 to 6 hours or overnight.

To unmold, run the tip of a knife or a metal spatula around the edge of the mold. Place the mold in hot water for 5 to 10 seconds (don’t let the water run on top of mold). Tap to loosen. Place a rectangular serving platter of the mold and invert quickly to unmold.

Garnish with parsley springs and serve with Horseradish Sauce and the mustards. Serves 8.

FOR THE HORSERADISH SAUCE: Place all of the ingredients in a bowl and whisk until well blended. Taste and add more sugar, if desired. Cover and refrigerate for 1 hour before serving. Makes about 1 1/2 cups.

Author's Comments

Glistening aspics and jellied meats and fish are great favorites of the Baltic peoples. Serve this dish as a first course of in informal winter supper, along with marinated mushrooms, Sweet and Sour Beet Salad, rich, dark bread and plenty of iced vodka.

Similar Recipes

0 Recipe Reviews