Fierkelsjhelli — Print Recipe — The Culinary Codex

A traditional Luxembourgish cold meat terrine set in clear savory gelatin, served chilled with pickles and mustard as a hearty appetizer.

Ingredients

1 Place beef shank and veal knuckles in a large pot, cover with cold water. Bring to a boil and skim.
2 Add carrots, celery, onion, bay leaves, peppercorns, cloves, and vinegar. Simmer gently for 3 hours.
3 Remove meat, shred into small pieces discarding bones and fat. Dice the cooked carrots.
4 Strain broth through cheesecloth into a clean pot. Season with salt and reduce if needed.
5 Arrange shredded meat, diced carrots, and parsley in a terrine mold. Pour warm broth over.
6 Refrigerate overnight until firmly set. Unmold and slice. Serve with cornichons and strong mustard.

Did You Know?

Fierkelsjhelli is a test of a Luxembourgish cook's skill — the aspic must be crystal clear and firm enough to slice cleanly.