Regel Krusha: Or you love it, or you don't touch it!
I never understood this dish: it wobbles, it jiggels, it floats in your mouth, and the people who like it say that Ema makes it the best!
Whenever Zvi Shelef came to dinner, Ema made Regel Krusha. She used to say, "Zvi loves it, it will be Chik-Chak to make it". And Zvi always had a few pieces.
- 1 calf's foot cut up cleaned and soaked
- 1 whole onion
- 1 tsp. salt
- 4 hard-boiled eggs
- 6 cloves garlic
- salt and pepper to taste
- put the calf's foot, onion and salt into a pressure cooker.
- cover with water.
- cook under pressure for 1 hour (or until the gristle comes off the bone).
- finely chop the gristle with one hard-boiled egg, 2 cloves garlic, salt and pepper.
- discard bones and onion.
- chop 4 cloves garlic and mix with the stock. taste and add salt and pepper as needed.
- put the gristle mixture in a glass pyrex pan with a little of the stock.
- refrigerate till firm.
- slice the remaining eggs and arrange on the jellied layer.
- pour the remaining stock on top.
- chill till firm.
- before serving, gently remove the top layer of fat (with a tablespoon).
- cut into squares and serve with lemon wedges.