Sülze with Tafelspitz and Mayonnaise

Ingredients

• 2 egg whites
• 500 ml meat stock
• 1 tbsp vinegar essence
• 6 sheets gelatin
• 200 g cooked Tafelspitz
• parsley
• 1 tomato
• 50 g carrots
• 30 g celery
• 30 g leeks
• 1 stalk Parsley
• 50 g mayonnaise
• 1 freshly grated horseradish
• Salt
• pepper (ground)
• 1 tbsp Lemon Juice
• 1 small pickled cucumber
• 50 g crème fraîche
• 6 small rye bread slices
• parsley (for garnish)
• chives (for garnish)

Instructions

1. 1.

   Place the molds in a cool place. Whisk the egg whites into the cold stock, slowly heat the stock (stir occasionally), allow it to come to a boil once, then strain through a cloth-lined sieve. Mix the vinegar essence into the stock. Soak gelatin in cold water, squeeze out excess, dissolve in hot stock and let cool. Meanwhile slice the meat thinly and cut or punch into mold-sized pieces.

2. 2.

   Blanch the tomato, shock, peel, and core it. Cut the flesh into strips or decorative shapes (e.g., diamonds). Peel carrots and celery, trim leeks, and cut everything into fine strips. Blanch vegetable strips in salted water for 2 minutes, shock, drain. Pour cooled molds with aspic liquid and let set. Place a piece of tomato and a parsley leaf inside, add a meat slice on top, and scatter some vegetable strips.

3. 3.

   Layer additional sheets as needed until the molds are almost full. Fill with more aspic and refrigerate for at least 2–3 hours. For the sauce whisk mayonnaise with horseradish, salt, pepper, and lemon juice. Finely chop pickled cucumber and fold into the sauce with crème fraîche. Toast rye bread slices lightly and let cool. Serve the Tafelspitz terrine on the rye bread and garnish with a spoonful of sauce. Add parsley leaves and chive stems for decoration.