Transparent jellied is not only a table decoration in itself, but also the basis for giving a festive look to many other dishes. Beautiful liver pate, covered with a thin layer of jelly. From an ordinary salad, if it is poured with jellied broth, an amazing and elegant food is obtained.
It is necessary
-
- Meat
- chicken
- vegetable or fish broth
- Gelatin
- Egg whites
Instructions
Step 1
Chill 4 cups of broth and remove any grease from the surface. Strain the broth through cheesecloth.
Step 2
Mix? cups of broth with 2 tablespoons of gelatin. Read the recipe written on the gelatin package beforehand to be sure that it requires exactly these proportions. Wait 15 minutes. During this time, heat the rest of the broth and beat the egg whites.
Step 3
Mix the soaked gelatin with the hot broth, add the beaten egg whites and beat the mixture thoroughly. Place the broth over medium heat and, stirring constantly, bring it to a boil. When a thick foam forms on the broth, remove it from heat.
Step 4
Use a slotted spoon to remove the foam. Then strain the broth through a sieve and put wet cheesecloth in the sieve, and then strain the broth again.
Step 5
To get a beautiful aspic, do not pour all of the broth at once on meat, fish or vegetables. Pour about 1/8 of the jellied broth into the prepared jellied container and refrigerate it until it almost completely solidifies. Spread the pieces of food on the jelly and add as much broth as needed so that the container is about 2/3 full. Put the aspic in the refrigerator. Wait until it gellies and add the rest of the broth. Return the aspic to the refrigerator. Serve chilled.
Step 6
If you want to cover the pate with a thin layer of jelly, prepare a decorative mold for it and coat it from the inside with a thin layer of vegetable oil. Pour the jellied broth to the bottom and refrigerate until it solidifies. Place the cold pâté on a thin layer of aspic so that there are even neat indentations of a few millimeters around the edges. Pour the broth into these slots and put the mold back in the refrigerator. When the filling is completely frozen, remove the pate from the refrigerator and place the mold in warm water for a few seconds. Prepare a nice dish, place it on top of the mold and turn the whole structure over. You will get a pate in a thin film of transparent aspic.
