Aspic is a traditional Russian dish that fits perfectly into almost any festive table. An unconventionally decorated dish will look unforgettable, solemn and create a special mood.
It is necessary
- For jellied meat "Festive pig":
- - peppercorns;
- - lettuce, dill;
- - boiled sausage (ham);
- - plastic bottle (1 l);
- For Valentine's jellied meat:
- - mayonnaise;
- - molds-hearts;
- - boiled egg white;
- - red bell pepper;
- - 1, 5 teaspoons of gelatin;
- For jellied meat "White swans on the pond":
- - 4 eggs;
- - dill;
- - parsley;
- - onion garlic;
- - pepper (peas);
- - instant coffee (ground);
- - 2 leaves of basil, mint;
- - boiled carrots (preferably half-baked).
Instructions
Step 1
Jellied meat "Festive pig"
Add gelatin, dissolved in accordance with the instructions, in the broth, in order to ensure that the contents solidify precisely. Make the belly of the piglet. To do this, fill a plastic bottle with finely chopped pieces of meat, then fill with broth. You should not fill the container as much as possible under the neck, since the upper part of the jellied meat after hardening will not be evenly located on the dish.
Close the bottle with a lid and put it in the refrigerator, placing it horizontally for 4-7 hours. Before serving, carefully cut the plastic with a sharp knife, release the cold and place on a large plate lined with lettuce. Make a pig from a sausage (ham) ears, a tail, a piglet. Draw the eyes and nostrils with black peppercorns. Factory eyes can be used.
Step 2
Jellied meat "Valentinki"
Cook the jelly. Soak gelatin in water, leave to swell. Divide the gelatin solution into two unequal parts and dilute most of it with broth. Then pour into a saucepan with jellied meat. Put the meat out of the broth, let cool. Mix the rest of the gelatin with the mayonnaise and fill the heart molds with the mass. Soak for 1 hour for the gelatin to "set". Finely chop the meat and place on top of the hearts. Fill the molds with broth. Cut bulgarian hearts out of red pepper and decorate ready-made jelly figurines. Place small hearts made from boiled egg whites on top.
Step 3
Jellied meat "White swans on the pond"
To make swans in 2 eggs, cut a thin layer obliquely, closer to the narrow part, for the stability of the body build. From the cut off part of the squirrel, make a jagged tail. From the two remaining eggs, make arcuate swan necks and rounded wing plates. Prepare a carrot beak and attach it to the head with a toothpick.
Insert the eyes of small peppercorns into the sides of the head, before "drilling" the protein with the blunt tip of a toothpick. So, do with each hole in the "composition". It is necessary to work carefully with boiled egg white, as it is very delicate and fragile. Place the swan's neck on one end of a toothpick, and insert the opposite end at an angle into the swan's body.
Cut 3 pockets in the body: on the sides there are 2 longitudinal, parallel to each other (for the wings), and one at the back - transverse (for the tail). Insert the parts into the corresponding slots. Make triangular legs with cloves out of carrots. Collect the reeds from strong stalks of dill, and on the top stick thickenings of thick dough in the form of a brush of reeds. Then wet a little dough and roll it in instant (ground) coffee.
Cut a basket-shaped bulb with pointed edges for a lily and form the flower petals by rotating each inner layer 30 ° C degrees. Insert finely chopped carrots into the middle of the stamen. Model the bank and grass with dill. Place young garlic and reeds in the frozen jellied meat. If they are not stable, then pierce a hole in the meat with a toothpick and fix the reeds in it.
