CRETON HEALTH
240 g (½ pound) ground veal
1 chopped onion
2 cloves of garlic
1 envelope of unflavored gelatin
500 ml (2 cups) water
10 ml (2 tsp) beef consommé
2 ml (½ tsp) cinnamon
1 ml (¼ tsp) cloves
Pepper
Instructions:
– Bring to a boil and simmer for 1 hour over low heat.
– After cooking, dissolve the gelatin envelope and add it to the minced veal preparation.
– Mix in a food processor or electric mixer.
– Refrigerate or freeze individual portions.
Makes 8 servings of 30 g (2 tbsp)
another version can also be considered this one is my favorite :)
– 1 lb of ground veal or extra lean pork
– dehydrated or fresh onions
– beef broth
- 2 cloves of garlic
– salt and pepper to taste
- clove
– Jamaican spices
– cover with water and cook for 1h30
