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1
FOR THE JELLIED VEAL: In a deep kettle, combine the veal, knuckles, and water and bring slowly to a boil.
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2
Cook, skimming the foam as it rises to the top, about 15 minutes.
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3
Add the onion, 1 carrot, the leek, celery, sliced garlic, bouquet garni, and ssalt and pepper.
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4
Simmer over low heat, partially covered, for 2 hours Remove and discard the cooked carrot, and add the other carrot.
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5
Continue to simmer for 25 minutes or more.
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6
With a slotted spoon, remove the veal shoulder and the second carrot from the stock and set aside to cool.
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7
Strain the stock into a clean pot and discard all the remaining solids.
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8
When the veal is cool enough to manage, tear into shreds.
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9
Slice the carrot thin and reserve.
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10
Reduce the stock by boiling it down over high heat to 6 cups.
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11
It will take about 20 minutes.
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12
Reduce the heat to medium low.
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13
Add the egg whites, eggshells, and gelatin and bring to a boil, whisking constantly.
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14
Reduce the heat to low and simmer until a foam forms on the surface.
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15
Slowly strain the stock through a colander lined with several thicknesses of dampened cheesecloth.
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16
You will clear broth when done this way.
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17
Season the strained stock with additional salt and pepper.
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18
Add the crushed garlic and the shredded veal.
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19
Let the mixture cool to room temperature, then cover and refrigerate until the mixture thickens to the consistency of unbeaten egg white, about 30 to 45 minutes.
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20
Select a 2 quart rectangular mold at least 3 inches deep.
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21
Arrange the reserved carrot slices on the bottom of the mold.
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22
With a tablespoon, gradually add one third of the veal and stock mixture, distributing it evenly throughout the mold.
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23
Arrange half of the sliced eggs lengthwise on the mixture.
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24
Add half the remaining veal and stock mixture and the rest of the eggs in the same fashion.
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25
Top with a layer of the veal and stock and smooth the top with a rubber spatula.
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26
Cover with plastic wrap and refrigerate until the stock is set, 4 to 6 hours or overnight.
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27
To unmold, run the tip of a knife or a metal spatula around the edge of the mold.
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28
Place the mold in hot water for 5 to 10 seconds (dont let the water run on top of mold).
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29
Tap to loosen.
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30
Place a rectangular serving platter of the mold and invert quickly to unmold.
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31
Garnish with parsley springs and serve with Horseradish Sauce and the mustards.
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32
FOR THE HORSERADISH SAUCE: Place all of the ingredients in a bowl and whisk until well blended.
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33
Taste and add more sugar, if desired.
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34
Cover and refrigerate for 1 hour before serving.
