Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
4 lbs veal shank bones, cracked
2 carrots, scraped and quartered
2 onions, pereled and quartered
1 stalk celery
2 tsp salt
1/2 tsp pepper
1 qt water
1 egg white
1 hard-cooked egg
1/2 cp sliced stuffed olives
1 - Place meat in large kettle.
2 - Add carrots, onions, celery, salt, pepper, and water.
3 - Cover.
4 - Bring to a boil.
5 - Reduce heat.
6 - Simmer about 2 1/2 hours, or until meat is tender.
7 - When meat is done, remove from stock.
8 - Cool stock down until reduced to 2 cups.
9 - Let cool.
10 - Skim fat off top.
11 - Dice veal fine.
12 - Discard all fat, gristle, bones.
13 - To clear skimmed veal stock, heat to a boil.
14 - Add egg white.
15 - Cook, stirring constantly, about 10 minutes.
16 - Strain through several thicknesses of cheesecloth.
17 - Combine strained stock with diced veal.
18 - Oil 1 1/2-quart mold or loaf pan.
19 - Arrange slices of hard-cooked egg and olives in the bottom.
20 - Pour a little veal stock over egg and olivesand refrigerate until thick enough to hold decorations in place.
21 - Spoon remaining veal mixture into mold.
22 - Chill until firm.
23 - Unmold on chilled platter
24 - Garnish with small crisp lettuce cups containing Tartare Sauce oe lLemon Mayonnaise and chopped ripe olives.
Makes 6 servings.
This is a lifesaver on a hot Sunday night. Do it the day before.
It is impressive, delicious, cool-looking, professional.