Veal Gelatin

Ingredients

• 100 g carrots
• 80 g leeks
• 80 g celeriac
• Salt
• 6 sheets white gelatin
• 400 g cooked veal shank
• 500 ml veal stock
• 10 g white truffle
• pepper (ground)
• 0.5 untreated lemon (juice)
• 4 slices toast bread
• 4 tbsp butter

Instructions

1. 1.

   Peel the carrots, leeks and celeriac and cut into very small dice. Blanch in boiling salted water for about 1 minute, drain and shock with cold water, then let drain.

2. 2.

   Soak the gelatin in cold water. Dice the veal very finely as well. Heat the stock.

3. 3.

   Combine the vegetable cubes with the veal cubes and puree about one quarter of them finely. Grate the truffle into the mixture and fold it back into the remaining meat blend. Distribute about three quarters of the mixture onto 8‑10 small round molds.

4. 4.

   Squeeze out excess gelatin, dissolve in the stock, season with salt, pepper and lemon juice, then pour into the molds. Cover and refrigerate for about 4 hours.

5. 5.

   Cut circles of about 6 cm diameter from the toast slices and fry them crisp on both sides in hot butter.

6. 6.

   For serving place the remaining meat‑vegetable mixture onto the toast circles, top with the gelatin from the molds, and garnish with salted paprika strips if desired.