Veal terrine with tuna and pickle gel
A variation on the popular Vitello Tonnato, the Italian classic of veal with tuna sauce. A very nice preparation to serve as an amuse bouche.
Makes 1250g.
Allergens and dietary requirements
- Mustard
- Sulphite
- Fish
- Celery
Ingredients
1
kg
veal chuck250
ml
veal stock500
g
tuna, albacore200
ml
pickle juice4
g
gelatin