Cover 2 pounds veal neck and 1 veal knuckle with cold water. Add 1 1/2 tablespoons salt, a scant 1/2 teaspoon white pepper, 6 whole cloves, and a bouquet garni composed of 1 large bay leaf, 6 sprigs parsley, 1 sprig thyme, and 2 sprigs celery leaves. Bring the mixture to a boil, skim carefully, and allow to simmer for 1 3/4 hours. Remove from the fire, take out the meat, and cut it in small cubes. Drain the stock and reduce it to 1 quart over a bright flame. Return the cubed meat to the stock, add 1 tablespoon tarragon vinegar and 1 envelope gelatin soaked in a scant 1/4 cup cold water for 5 minutes. Blend thoroughly. Pour the mixture into a large, wet mold and chill. When cold, set the mold in the refrigerator until serving time. Unmold upon a cold platter spread with crisp lettuce leaves, and cover the entire surface in this manner:
Tint 1/2 cup mayonnaise with a little beet juice (if a delicately colored garnish fits into your scheme of table), and force through a pastry bag at intervals, making a fancy line from top to bottom. With another pastry bag of plain mayonnaise, fill the empty spaces between the lines, covering the entire surface of the mold. Over the plain mayonnaise may be sprinkled some chopped pistachio nuts, and the base of the salad may be surrounded with alternate slices of tomatoes and hard-cooked eggs.
This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.
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