It is difficult to imagine a festive table without jellied meat or aspic. But aspic seems more elegant and versatile, because it can be prepared from meat and poultry, fish and vegetables, fruits and berries.
Jellied pork
You will need:
- pork 0.5 kg;
- egg - 1-2 pcs;
- carrots - 1 pc;
- onion - 1 pc;
- bay leaves 2-3 pieces;
- canned peas or corn;
- salt, gelatin.
Boil meat, eggs, onions and carrots until tender. Strain the pork broth and measure the resulting volume. 1 tbsp pour gelatin 1 tbsp. cold water and leave to swell for 30 minutes. Then add a little broth to a container with gelatin, mix thoroughly and pour into a saucepan with broth.
Cut the pork into portions, put on the bottom of the mold. Put the eggs, cut into thin circles, on the meat. Fill the gaps between the meat pieces with peas, corn, half rings of onions or herbs. You can put a little bit of everything. Cut the carrots into different shapes: circles, cubes, herringbone, etc. and place it on the egg. Pour broth into 1/3 of the mold with a thin stream or a large syringe, put in the refrigerator for 1 hour. The syringe is needed so that the ingredients stay in place and not float. After an hour, pour in the remaining broth and cool until it solidifies.
Jellied chicken
You will need:
- chicken - 1, 3-1, 5 kg;
- bay leaves - 3 pcs;
- peppercorns - 5 pcs;
- salt to taste;
- gelatin - 2 tablespoons;
- carrots - 1 pc;
- onion - 1 piece;
- canned peas or corn;
- parsley.
Boil the chicken, carrots and onions until tender with the addition of peas, bay leaves and salt. Pour gelatin 1, 5 tbsp. water and leave for 30 minutes to swell. Separate the chicken meat from the bones, disassemble it into fibers or cut into small pieces. We slightly warm the gelatin in a water bath (you can just over the fire) and mix it with strained chicken broth, filter it again. We put chicken meat on the bottom of the form, decorate with onions and figuratively chopped carrots, peas or corn, parsley. Fill with broth and refrigerate for 4-6 hours.
