Cook the meat: simmer the veal for 1.5 hours over low heat. Trim off any films and sinews from the cooked meat, and save a little of the broth for the pâté.

Sauté the onion with carrot in vegetable oil until done, then add the butter at the end and season to taste.

Combine the meat and the sauté in a blender, add the broth and blend into a smooth mixture.

Spoon the pâté into molds and refrigerate.

Soak the gelatin in cold water and let it bloom.

Bring the juice to a boil, turn off the heat, add the bloomed gelatin and dissolve it in the juice.

Pour the juice through a sieve over the pâté and refrigerate until the jelly sets.