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Galerette (P'tcha, Calf Foot Aspic)
Source: Enlitened Kosher Cooking by Nechama Cohen

molded veal marrow and garlic.

Rating:
Prep Time: 10 minutes
Cook Time: 4 hours
Difficulty: Easy

Nutrition Facts

Makes 24  -  30 servings
Amount Per Serving
Calories 4.9
Total Carbs 1.0 g
Dietary Fiber 0.2 g
Sugars 0.1 g
Total Fat 0.1 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 12.4 mg
Protein 0.2 g
Sodium 293.7 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

6 each  veal bones
6 cup  cold water
1 tbsp  salt
1 pinch  black pepper
2 each  whole heads of garlic
2 tbsp  paprika
1 each  eggs
Directions
  1. Place bones in a large pot. Cover with cold water and bring to a boil for no more than 3 minutes. Spill contents into the sink and rinse pot and bones well.
  2. Put bones back into the pot. Completely cover them with water, adding an extra 3-4 cups. Add half the salt and garlic, setting aside 5-6 garlic cloves for later.
  3. Bring to a boil. Lower heat and simmer for 4-6 hours, until the meat on the bones is very soft.
  4. With a slotted spoon, move the bones to a large bowl and let them cool. Separate all the meat marrow from the bones. Finely chop this together with the leftover garlic.
  5. This can be done using a chopping knife and wooden bowl, or a food processor with the knife blade. Pulse so that meat does not get chopped to the extent that it becomes pasty.
  6. Return meat mixture to liquid in the pot with remaining salt, pepper and paprika.
  7. Boil for a few minutes. Pour into 4-5 loaf pans or containers. Cool and refrigerate or freeze.

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