Veal Terrine

For the veal terrine, it is best to prepare the meat the day before. To do this, wash, peel and coarsely chop the soup vegetables and parsley root. Rinse the meat and put it briefly into boiling water, then immediately drain it.

Put the water back on and add salt. Add the soup vegetables with the parsley root, bay leaves, juniper berries and peppercorns.

Add the meat again, let it boil briefly and then let it cook for about 50 – 70 minutes below the boiling point, depending on the thickness of the piece of meat.

Remove the meat from the broth and allow to cool, then store in the refrigerator. Filter the still hot broth through a cloth.

Wash the carrots, peel them into thin slices and blanch them, blanch the greens of the celery as well, shake both off very well and pat dry.

Remove the meat from the refrigerator and cut into thin slices. Line a terrine mold or small cake pan with plastic wrap. Bring about 400 ml of the boiled beef stock to a boil together with the white wine.

Stir in the agar agar or dissolve the soaked and squeezed gelatine leaves in the soup. Season to taste with vinegar and salt, if desired, and refrigerate to thicken.

As soon as the soup thickens, add layers to the terrine, always filling the spaces between the layers with a little soup. Leave the veal terrine in the refrigerator for a few hours until firm.

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