German Loin of Pork in Aspic (sulz Kotelett)
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 3 -4 lbs pork loin
- 1 1⁄2 teaspoons salt
- 1 small onion
- 2 -3 small carrots
- 1 -2 piece celery or 1 -2 piece celery leaves
- 1 sprig parsley
- 4 cloves
- 4 peppercorns
- 1 bay leaf
- 2 cups dry white wine
- 4 tablespoons vinegar
- 1 -2 pickle, sliced
- 2 hardboiled egg, sliced
- 3 tablespoons plain gelatin
- 2 egg whites
directions
- WIPE MEAT.
- SEASON WITH SALT.
- PLACE IN POT WITH ONION, CARROTS, CELERY OR CELERY LEAVES, PARSLEY, CLOVES, PEPPERCORNS, AND BAY LEAF.
- ADD WINE AND VINEGAR AND ENOUGH WATER TO COVER MEAT.
- BRING TO A BOIL, THEN LOWER HEAT, COVER, AND COOK SLOWLY UNTIL MEAT IS TENDER, ABOUT 1 TO 1 1/2 HOURS.
- TEST WITH FORK AFTER FIRST HOUR.
- WHEN MEAT IS TENDER, REMOVE FROM POT AND CUT IN 4 PORTIONS.
- PLACE ON SERVING DISH.
- GARNISH WITH PICKLES, EGGS, AND THE CARROTS FROM THE STEWING KETTLE.
- STRAIN STOCK; MEASURE.
- ADD GELATIN IN THE PROPORTION OF 1 TABLESPOON GELATIN TO 2 CUPS STOCK.
- LET GELATIN SOFTEN.
- BEAT EGG WHITES SLIGHTLY; STIR INTO GELATIN AND STOCK.
- REHEAT TO BOILING; REMOVE FROM HEAT.
- LET STAND UNTIL CLEAR AND SLIGHTLY THICKENED.
- POUR OVER MEAT.
- CHILL IN REFRIGERATOR.
- SERVES 4 OR MORE.
- LUCHOW’S GERMAN COOKBOOK.
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RECIPE SUBMITTED BY
Olha7397
Canada