For this recipe you will need:
- Veal leg - 4 pcs.
- Boiled eggs - 5-6 pieces.
- carrots - 2 pcs.
- onions - 2 onions
- Parsley root - 1 pc.
- bay leaf - 2 pcs.
- pepper, salt - to taste
Blanched calf's legs wipe dry with a towel, rub the flour, singe. Legs cut lengthwise, separating the flesh from the bones, wash lay down in the pan, cut the bone into several pieces, cover with cold, add to the legs of carrots, parsley root, onion, bay leaf, a little pepper and cook over low heat for 3-4 hours (carrots and cook onion 02.01
hours). At the end of cooking, remove from the surface of the fat, remove the roots, onion, bay leaf, pulp separated from the bones, chop
it or mince. Bones put back into the broth and simmer until the broth will be 5-6 glasses, after which the broth and mix with meat, salt to taste, pour into molds, shifting jelly slices of boiled eggs (two to three rows), and cool.