Aspic is a cold appetizer and resembles jellied meat. The dish is a broth that has solidified due to the addition of gelatin with pieces of meat, vegetables and eggs. The content of aspic may be different, it all depends on personal preference and, of course, imagination. The appetizer can be prepared in one large form, or in small - portioned, which is more convenient.
It is necessary
- - beef tenderloin 300 g
- - carrots 200 g
- - onions 100 g
- - gelatin 20 g
- - eggs 2 pcs.
- - peppercorns
- - Bay leaf
- - salt and pepper
- - cranberries (for decoration)
Instructions
Step 1
Peel the onions and carrots. Wash the meat. Do not cut all of the above ingredients and place them whole in a saucepan, add water (1.5 liters) and cook for at least one hour.
Step 2
10-15 minutes before the end of cooking, a pinch of salt, bay leaves and peppercorns should be added to the broth.
Step 3
Soak gelatin in 150 ml of boiled water at room temperature until it swells (about 15 minutes).
Step 4
Strain the finished broth (you need about 500-700 ml), add gelatin to it and bring to a boil. But in no case should you boil.
Step 5
Boil the eggs, cool and separate the yolks from the whites. Cut the whites into small cubes.
Step 6
Cut the boiled meat and carrots into cubes.
Step 7
Combine eggs, meat and carrots in a salad bowl.
Step 8
At the bottom of small special molds, in which the aspic will freeze, put a few cranberries and small sprigs of parsley. Put the ingredients mixed earlier on top. Pour the meat broth into the molds and put them in the refrigerator.
Step 9
The broth should solidify completely. This will take 6-7 hours. Jellied must be carefully removed from the molds and can be served to the table.
