Veal Cutlets in Aspic

Ingredients

• 500 g cooked veal cutlets (thin)
• 1 bundle Tarragon
• 2 veal feet (coarsely chopped)
• 2 onions
• 2 Bay leaves
• 750 ml white wine (Burgundy)
• 50 g Pine nuts
• 1 jar basil pesto
• 4 tbsp wine vinegar

Instructions

1. 1.

   Peel and roughly chop the onions. Add the veal feet, bay leaves, and 2 stalks of tarragon; pour in the wine and add enough water to cover the mixture. Cover and simmer over very low heat for about 2½ hours. Let it cool slightly. Wash the remaining tarragon, shake dry, set aside 2 stems, and remove stems from the rest.

2. 2.

   Remove veal feet from the stock, strain through a fine sieve, de-fat, season with salt and pepper, and let cool further. When the stock begins to gel, add the vinegar. Spread pesto on the veal cutlets, sprinkle with pine nuts, and roll them up.

3. 3.

   Line a loaf pan with plastic wrap, place some tarragon leaves in the pan, and slowly pour 1/3 of the stock over them. Arrange the rolled veal slices side‑by‑side in the center of the pan. Fill with stock to the top edge of the rolls and let it gel slightly, then cover with the remaining stock (otherwise the rolls won’t stay centered). Cover with foil. Refrigerate the aspic overnight. For serving, pour out, remove the foil, slice into rounds, and garnish with fresh tarragon sprigs.