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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Galerette (P'tcha, Calf Foot Aspic)

Source: Enlitened Kosher Cooking by Nechama Cohen

molded veal marrow and garlic.

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 0.1 Fat,

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

6.0
6 each veal bones 6.0
6 cup cold water 1.0
1 tbsp salt 1.0
1 pinch black pepper 2.0
2 each whole heads of garlic 2.0
2 tbsp paprika 1.0
1 each eggs

Directions

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.
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.
Bring to a boil. Lower heat and simmer for 4-6 hours, until the meat on the bones is very soft.
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.
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.
Return meat mixture to liquid in the pot with remaining salt, pepper and paprika.
Boil for a few minutes. Pour into 4-5 loaf pans or containers. Cool and refrigerate or freeze.