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Veal Aspic

Veal Aspic

Nutrition Facts

Per 150g serving

% Daily Value based on a 2000 kcal diet

Calories 220 kcal
11% DV
Total Fat 11.0g
17% DV
Monounsaturated Fat5.0g
Polyunsaturated Fat1.0g
Saturated Fat4.0g
Total Carbohydrate 2.0g
1% DV
Protein 28.0g
56% DV
Animal Protein28.0g

About

A traditional Swedish pressed veal terrine made from cooked veal set in a savory gelatin.

Ingredients

Vitamins & Minerals

Vitamins

NutrientAmountDV%Half-life
Biotin (B7)4.0mcg13%
Choline95.0mg17%
Folate (B9)8.0mcg2%
Niacin (B3)7.0mg44%
Pantothenic Acid (B5)0.8mg16%
Riboflavin (B2)0.3mg19%
Thiamin (B1)0.1mg7%
Vitamin A15.0mcg2%
Vitamin B122.2mcg92%
Vitamin B60.3mg21%
Vitamin C1.0mg1%
Vitamin D0.2mcg1%
Vitamin E0.4mg3%
Vitamin K1.0mcg1%

Minerals

NutrientAmountDV%Half-life
Calcium18.0mg2%
Chromium2.0mcg6%
Copper0.1mcg0%
Iodine6.0mcg4%
Iron2.1mg12%
Magnesium20.0mg5%
Manganese0.0mg1%
Molybdenum4.0mcg9%
Phosphorus180.0mg26%
Potassium260.0mg6%
Selenium28.0mcg51%
Sodium720.0mg31%
Zinc3.4mg31%

Veal Aspic

A classic chilled veal preparation set in a savory gelatin-rich broth, similar to a meat aspic or veal jelly. It is typically served cold as an appetizer or sliced starter.

Ingredients


  • Veal 110 g

  • Gelatin-rich cooking broth 35 g

  • Onion and spices 5 g


  • Total: 150 g

    Instructions


  • 1. Cook the veal until tender, if not already cooked.

  • 2. Warm the broth with the onion and spices to infuse flavor.

  • 3. Combine the veal with the broth mixture in a small mold or dish.

  • 4. Chill until the broth sets into a firm jelly.

  • 5. Unmold or serve chilled directly.


  • Prep time and cook time


  • Prep time: 10 minutes

  • Cook time: 0 minutes

  • Chilling time: 2 to 4 hours


  • Helpful tips


  • Use a well-reduced, collagen-rich broth for the best set.

  • Serve cold with mustard, pickles, or crusty bread.

  • For cleaner slices, chill thoroughly before serving.
  • KetoLow-carbGluten-freeDairy-freeWhole30
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