Timbale of veal jelly (Main courses) 10 servings Ingredients 100 g Glace de Veau 1 ¼ l. (# 44 fl oz) water 1 ¼ l. (# 44 fl oz) red port-wine 300 g cooked veal cubes (1 cm) 200 g finely chopped and cooked “spring vegetables” (asparagus, leek, carrot) Salt Method In a stockpot, heat Glace de Veau, water and port-wine. When lukewarm, add veal cubes and vegetables. Transfer this to moistened timbales. Store in refrigerator for two hours until firm. How to serve Serve as a starter or at buffets Previous page | Print this recipe