For true gourmets and culinary experts, the question of how jelly differs from jelly will not seem idle. There are certain subtleties in the preparation of these dishes. It is they who convince that putting an equal sign between jelly and jelly is the same as putting appetizer and dessert on the same plate.
Aspic- This meat dish prepared on the basis of saturated bone broth. It has a jelly-like texture, retains its shape well, has a pronounced meaty taste and a pleasant aroma. It is served cold with spicy mustard or horseradish spices, along with appetizers before the main course.
Aspic consists of 60-80% meat, the rest is broth frozen in a jelly-like state.
For the preparation of this traditional jelly, several varieties of meat and bone semi-finished products are used. This pork shank, marrow bones, pig ears, beef on the bones and whole carcass mature, preferably domestic chicken. The ingredients for cooking are laid in stages: first, the shank, bones and ears, which give the broth viscosity, an hour after boiling - everything else.
The dish is cooked over low heat with the lid closed for 5-6 hours. 60 minutes before the end of cooking, roots, carrots, Bay leaf and spices.
Remove the broth from the heat and strain. The meat is separated from the bones, chopped and placed in a deep bowl, then poured with broth and allowed to cool, more precisely, to freeze in a cool, well-ventilated place.
Jelly cooked according to the same principle, but for it they do not use pork, but exclusively beef, including legs, tails and head carefully cleaned and previously soaked in salted water.
Meat and bones are laid at the same time, poured cold water, allow to boil and, having removed the foam, transfer to a slow fire.
The jelly, unlike aspic, is boiled for 6-8 hours so that the broth completely absorbs the bone gelatin.
The second stage of preparation is due to the fact that the broth, separated from the meat, is clarified with the help of whipped egg white and lemon juice, and then pour them with chopped meat laid out in molds for jelly. If desired, garlic or spices for meat dishes are added to the finished broth.
The jelly differs from the jelly not only in the way of preparation and ingredients. These dishes different taste and they look different.
The jelly looks denser and lighter, the jelly is darker, and its frozen jelly-like mass is even visually perceived as darker and softer.
TheDifference.ru determined that the difference between jelly and jelly is as follows:
Aspic is cooked in bone broth cold cuts, which necessarily includes pork and poultry. For jelly, the bone part of beef legs, tails and head is used, complementing the dish exclusively with beef.
Aspic is boiled in three stages, gradually putting the necessary ingredients into the boiling broth. The jelly is laid in one step - at the beginning of the preparation of the dish.
The broth used for jelly is clarified with whipped protein and lemon juice. Properly cooked jellied meat gives a light broth that only needs to be filtered.
It takes about six hours to prepare jellied meat. The jelly is cooked much longer in order to achieve a good solidification of the broth.
Roots and spices are added to the jelly. As a rule, only crushed garlic is introduced into the finished jelly.
IN cookbooks, especially old ones, there are often names of seemingly similar dishes - “jelly” and “jelly”. The meaning is clear that these are frozen gelled dishes. But why are the names different and how do they differ?
The explanatory dictionary of the Russian language Ozhegov (by the way, not very sensible) gives an answer to the word "jelly": see Studen (in 1 meaning). We are looking for "student". We find. It turns out that in this entry of the dictionary there is no first and second meaning, there is only one: "a dish of meat or fish broth thickened from cooling with pieces of meat or fish." Maybe I have an old dictionary, after all, 1953? But these dishes have been known since the 18th and 19th centuries, and have not undergone any changes.
(Just a word about Ozhegov. His compote is “sweet liquid food made from fruits boiled in water.”)
Look at the word "fill". It turns out to be something filled with gelatinous broth. It's also not entirely clear. We are looking for the word "jelly", close in content. In the second meaning, which interests us more, we read: "gelatinous mass obtained by prolonged cooking of bones and other animal products."
Already, as if for fun, we are looking for an exotic culinary name "fume" (very concentrated meat jelly). It's not in the dictionary. No wonder - Ozhegov has a poor dictionary. Although the culinary renaissance was just beginning in the 1950s, the first edition of the Book of Tasty and Healthy Food appeared at the same time, the recipes of which are far from even our capitalist restaurants. What are numbered Georgian wines worth!
But let's return to our ... jelly.
On the Internet, I came across the phrase "jelly meat jelly." And in the professional recipe of the Soviet era, I did not notice the difference in the set of products for these dishes and the cooking technology.
In general, my rich, albeit amateur, experience in cooking advises that "jelly" and "jelly" are synonyms. At least in our time. Although intuition tells: the jelly should “tremble”: a well-cooked jelly should be viewed by the eater to the bottom, tremble under the fork and please with an amber tint.
Aspic is a denser dish, sometimes thickened, like jelly for aspic, with gelatin.
For these festive, most often, dishes, the legs (shanks), heads, lips and other attractive parts containing gelling substances are most suitable.
Who loves jelly from beef, who from pork, and who mixes with chicken.
Beef dish recipe.
400 g beef knuckle, 180 g beef, 700 g chicken, 1 carrot, 0.5 onion, 2 parsley roots, garlic, black ground pepper, salt to taste.
Wash the beef joint well, chop it, pour it with cold water and cook at a low boil for 6-8 hours, removing fat and foam. After 3-4 hours, add beef and chicken, cook until tender. 30 minutes before the end of cooking, put peeled and finely chopped carrots, onions, parsley root into the broth. Remove cooked meat, chicken and fetlock from the broth. Remove the bones from the chicken, at the fetlock - bones and tendons. Finely chop all the meat and add to the strained broth. Salt, cook for 15-20 minutes. At the end of cooking, add chopped garlic. Pour the jelly into molds and refrigerate.
Pork recipe.
2 pork legs (you can part pig's head), 1 leg of turkey, 1 carrot, 1 onion, salt, black pepper (ground), garlic, water.
Wash the pork legs, scrape the skin (you can pre-soak overnight). Put the above meat products in a saucepan, pour water about 3 fingers above the level of the meat. Bring to a boil, remove the foam and cook over low heat under a slightly ajar lid for 6-8 hours. In the middle of cooking, add salt to taste, carrots, onions in the husk. At the end of cooking, separate the meat from the bones, arrange it in containers and pour over the strained broth. Add pepper and grated garlic. Place in refrigerator until cold. Bay leaf and peppercorns do not put.
And one more, though not a proven recipe, although original:
IN large saucepan put pork legs and head with ears, cook for a quarter of an hour, cool with cold water. Put the pork in a pot, fill it with a bottle of white wine, a glass vinegar essence, a bottle of water, put a dozen onions, half a pinch of cloves and put on fire so that the meat is ripe and easily separated from the bones. Add pitted raisins, cloves, put slices of lemon, hard-boiled eggs, boiled carrots into a jug for aspic, cut into pieces, removing bones, meat, place in a jug and pour with clarified lemon.
I cook with pork legs chicken stomachs over very low heat so that the broth does not become cloudy, and I remove the fat completely. And I sell one more secret: along with grated or crushed garlic, put half a teaspoon or a spoonful of ground thyme, or savory: the taste of other products improves and intensifies.
And although these cold dishes have been eaten in Rus' for centuries, doctors sometimes say that they are harmful, since they contain a lot of extractive substances. Maybe, maybe ... But for men they are useful, especially after the holidays, with a hangover.
Georgians improve their health after feasts with their “khash” accompanied by a glass of vodka. Boiled to insanity, steeply seasoned with garlic, bones, ears and tails produce a noble shake-up and healing of the body. And, in fact, this soup of theirs is a kind of hot jelly.
Another secret from personal experience: someday try jelly with hot cabbage rolls, but not with minced meat, and vegetables with friable rice. It's like Brazilian coffee ice water- in contrast.
Aspic ... Well, it is correctly said in the "Irony of Fate ..." - "muck". Even the recipe itself. Meat and fish are most often filled with water with gelatin. At least in restaurants, except that they add a quarter of a boiled egg and a slice of lemon. The amazing transparency of the jellied dish is due to the absence of natural extractives. No one there brightens hot broth with mashed caviar or egg white.
And "jelly", "fume" and "galantir" are, in fact, semi-finished products, blanks for preparing other dishes.
Kholodets, that is, jelly, is a common Russian cold appetizer. It is customary to serve festive table for vodka - with horseradish, mustard, mayonnaise, vinegar, and preferably with beets with horseradish.
For true culinary experts and gourmets, this question is not idle. There are nuances and subtleties in the preparation of these dishes.
That is why professional culinary specialists assure that it is unacceptable to put equal signs between jelly, aspic and aspic. With the same success, you can put a dessert and an appetizer on the same plate. Let's figure out for a start what a jelly is. It is prepared on the basis of bone broth, which should be sufficiently saturated, so that this meat dish will keep its shape well. Kholodets has a pleasant aromatic meat taste. It is served on the table along with other appetizers before the main course. It should be cold, seasoned with horseradish, mustard, pepper.
Cooking jelly
The jelly is about 70% meat, the other part is occupied by a jelly-like broth. To prepare traditional aspic you need to take several varieties of bone semi-finished products and meat. These are brain bones, pork shank, pork ears, carcass of domestic chicken and beef on the bones. You need to put the ingredients in order. First you need to lay the shank, ears and bones, which will add viscosity to the broth, then, an hour after boiling, add everything else. The broth is cooked for about six hours, with the lid closed over low heat. An hour before readiness, carrots, roots, spices and bay leaf should be added. Strain the finished broth, separate the meat from the bones, chop, put in a bowl, pour in the broth and put to solidify in a cool, ventilated place.
Jelly
The jelly is prepared according to a similar principle, only they do not take pork, but beef legs, head and tails, previously aged in salt water. Bones and meat should be laid at the same time. Fill with water, bring to a boil, remove the foam and leave to simmer over low heat. In order for the broth to sufficiently absorb the gelatin found in the bones, the jelly must be boiled for at least eight to nine hours. Remove the meat, separate from the bones and chop. An additional step in the preparation of jelly is very important, when the broth is clarified with lemon juice and whipped protein. Then they can pour meat, laid out in special molds, adding spices, garlic and other seasonings. The jelly differs from jelly not only different ingredients and method of preparation, but also taste and appearance. The jelly is darker than aspic and looks less dense.
Jellied
Until the beginning of the 19th century, there were no jellied dishes, as such. In Russia, fish and meat jellies were prepared using pieces of food that were left over from the main dishes. In appearance, the jellies were unattractive, they were mainly used by ordinary people. French culinary specialists who lived and worked in Russia were able to refine this dish using the main cooking method. First of all, they decided to give up crumbling. On the contrary, the French began to take the best, most beautiful and delicious pieces meat and fish, cutting them in such a way as to preserve the natural texture and shape of the product. Then they set about preparing a strong, transparent solution, under which all the advantages of the products would be clearly visible.
Russian jelly, as a rule, was gray and cloudy. French chefs clarified broths by adding lemon peel, saffron, turmeric. The broth began to look much prettier, it had a golden or yellowish-greenish tint. The French used fish glue for pouring, and to improve the taste, they added decoctions of spices and colorful vegetables- lemon, carrot, bay leaf, orange. Today, ordinary gelatin is used to fill the dish. The preparation of aspic takes much less time, but still its taste is not as rich as that of jelly or jelly.
Nuances in cooking
Now that we have figured out what is the difference between these three dishes, the hostess will not only know exactly what she puts on the table, but will also be able to show her own imagination. How you flavor the aspic, aspic or jelly is a matter of personal taste. Only one condition is obligatory - fragrant broth. To do this, an hour before readiness, various roots, bay leaves, peppercorns should be put in the broth. A carrot is usually used, which is cut in half or put whole. You can also add parsley root. The onion is also put whole and unpeeled, that is, with the husk.
In jelly, unlike jelly, it is allowed to put "personal" spices, depending on your preferences.
You will succeed if:
1. Do not cook a dish of frozen meat, otherwise you will not be able to get rid of turbidity in any way.
2. Do not take too fatty components - it will harden badly and look unsightly.
3. Pour the components only with cold water, which should be twice as much. It is not recommended to add water during the cooking process.
4. You need to salt at the very end of cooking, as the water boils away and it is easy to oversalt the broth.
5. You can’t interfere with the broth, boiling should not be violent, the foam is removed as often as possible so that the dish turns transparent.
It is allowed to combine the base and the method of preparation, depending on your own preferences. You just need to be sure that all this will be in harmony with various types meat. And most importantly, while getting carried away, do not overdo it with spices. Garnish the dish before serving with fresh herbs, such as a sprig of parsley, or slices of pickles. Knowing all the subtleties, you can cook delicious jelly, jelly or aspic without confusing one dish with another. And be sure to surprise loved ones and guests with your art and culinary knowledge.
Mikhail Vorontsov
It seems to people who are far enough from cooking that jelly, jelly, aspic are all the same dishes, differing only in name.
However, cooking aspic or jelly is so different from each other that real hostess never put them side by side - after all, in fact, these are two completely different dishes.
How is jelly prepared
Kholodets - cooked in strong bone broth meat snack. Due to the large amount of bone broth, the dish turns out to be jelly-like, and even with room temperature retains this form. Aspic is loved for its rich meaty taste. And the unique aroma of this dish is obtained due to various seasonings and spices added to the meat broth during its cooking. 
this dish is usually served cold, it is usually served with spicy seasonings- mustard, horseradish, etc. It is served with appetizers before first or second courses.
Usually, pork legs, a motor ski, and part of a pig's head are first put to boil. After boiling, after about 50 - 60 minutes, add pieces of beef with bones, a chicken carcass. Due to the fact that when cooking jelly, several different varieties meat, and creates a unique flavor of this dish.
Usually jelly is simmered over low heat for about ¼ of the day. Approximately 50 - 60 minutes before the end of cooking, put parsley roots, dill, garlic, onions, carrots, lavrushka, black peppercorns, salt and other spices to taste in the jelly.
After cooking, the broth must be filtered (through a colander or gauze folded in several layers). The meat must be taken away from the bones, cut small cubes and decompose into special deep forms by about 2/3 and pour strained broth. You need to cool the jelly in a cool place, preferably in a draft.
How to cook jelly?
The jelly is cooked according to the same principle as the jelly. However, the main difference between jelly is that it is cooked from beef without the addition of other types of meat. Be sure to add thoroughly cleaned legs, tail and head when cooking jelly. They must first be kept in salt water for several hours.
When cooking jelly, all the meat and bones are put into the water at the same time, brought to a boil, be sure to remove the meat foam and reduce the heat. The jelly is cooked for at least 1/3 of the day, during the cooking process, all the gelatin from the bones passed from the bones into the broth. 
When the jelly is ready, the broth is filtered in the same way as when preparing jelly. However, the broth for jelly must be made lighter before being poured into molds with meat. For this, a mixture of egg white and lemon juice, beaten into a strong foam, is usually used. This mixture is carefully mixed with the strained broth, and only then can the clarified broth be added to the forms with finely chopped meat. Spices, garlic, etc. are added to the broth to taste. 
What is the difference between these dishes?
These two dishes differ from each other not only in the way of cooking and the meat products from which they are prepared. These dishes totally different taste and they also differ in appearance. Aspic, due to the fact that it is prepared from several different types of meat, is much lighter and denser than jelly. Jelly-like jelly is softer in taste and appearance, and due to beef it is darker.
- Kholodets is prepared from several types of meat, and its bases are pork bones, pulp of pork and poultry. And the basis of the jelly is the bones of the legs, tail and head, and from the meat it includes only beef.
- Aspic is boiled by adding meat to it in several stages. And when cooking jelly, all the ingredients are placed in the pan at the same time.
- Jelly broth needs to be clarified before being poured into molds. And the broth for jelly is just filtered.
- In order for the jelly to freeze, it is enough to boil it for no more than ¼ of the day. But the jelly has to be cooked longer, otherwise it will not harden.
- Various spices, roots, herbs are always added to the jelly for taste, but only garlic is added to the jelly.
A little about the beneficial properties of these dishes
Why are these foods so healthy? It turns out that in the jelly during the cooking process, it is released from the bones collagen- a substance necessary for the normal growth of cartilage, to strengthen bone tissue. This substance slows down the aging process of body tissues. Gelatin, secreted from the bones of the pig's head and legs, helps to restore the joints, promotes their mobility.
Due to the aminoacetic acid, which is part of this dish, brain function improves, depression goes away, and it also relieves hangover.
However, both of these dishes are very high in calories, so overweight people should not eat them in large quantities. Also in these dishes a sufficient amount of "bad" cholesterol. The abundance of spices that are added to jelly overloads the liver and blood vessels.
The jelly, which is cooked only from beef, contains a large number of the so-called "growth hormone", so the use of this dish in large quantities can be the cause of inflammatory processes, excessive swelling of tissues.
It is not recommended for preschool children to introduce this dish into the diet - such food is quite heavy for their digestive system.
Exist various recipes cooking jelly and jelly, differing in the number of ingredients, spices and spices. But the basic principles of cooking these dishes remain unchanged.
Aspic dishes, as well as jelly (jelly) belong to traditional dishes Russian cuisine. These cold appetizers are very popular in holidays. They are served with vodka, and to give a special spicy taste use various seasonings, sauces, spices - such as mustard, horseradish, vinegar, garlic and others.
What is the difference - aspic, jelly, aspic, brawn?
When planning to put “cold” on the table, housewives rarely think about how to call it. But still, disputes often arise about this, which rarely lead to consensus, since no one really knows how jelly differs from jelly. But from this category there are other dishes, for example, aspic or brawn. And a real home cook is just interested in knowing what he is going to feed his guests with.
Aspic
The main difference between jelly and jelly is a set of meat components. A whole collection goes to the jelly. Gelling are cartilaginous parts pork carcass: legs with hooves, ears, sometimes - the whole head. Often they are supplemented with beef joints, and even better - with a tail. Many people put bird wings and backs into the broth to give density to the jelly (the so-called soup set). If anyone does not know: it is better to take domestic chicken, and ideally, a rooster altogether, since it is more sinewy, and there are much more cohesive substances in its carcass.
Meat is used for filling. There is a lot of room for imagination here: after a couple of hours of primary cooking, you can put the best pork, you can add turkey fillet, you can do without chicken legs- as you like.
In total, the jelly will cook for six hours. Before filling the filler with broth, the latter is necessarily filtered, and the meat is disassembled. IN classical performance the filler must be cut or separated by hand into rather small pieces (fibers), but many people like whole wings in a bowl - in this case, the jelly begins to come close to the jelly. In containers, along with meat for beauty, halves of hard-boiled eggs or their circles, carrots, garlic cloves, or something else bright that falls out of the general background are often placed.
The nuances of cooking
What exactly to flavor the jelly is a matter of personal preferences. However, a prerequisite - the broth must be fragrant. Therefore, about an hour before the end of its preparation, lavrushka, peppercorns and various roots are placed in the base. A classic choice is a carrot, put in whole (or cut in half if the root is too large). Spice connoisseurs complement it with root parsley. Another desired ingredient- a whole onion, and laid with a husk. An important point is how jelly differs from jelly: you can add your own “personal” spices to the latter, it completely allows this. You just need to be sure that they are combined with all types of meat, and not overdo it with spices.
Jelly
This traditional Russian dish was once prepared from meat leftovers that had nowhere else to use.
In Rus', in peasant houses, jelly was prepared in the winter, from Christmas to Epiphany. In this cold time, it was customary in the village to slaughter cattle. Zealous housewives found use for all parts of the carcass - neither the shank (legs), nor the lips, nor the ears, nor the head disappeared. Of these, jelly was also prepared because these parts contain animal glue, gelatin, necessary for jelly. Taste and appearance jelly depends on the product on the basis of which it is prepared: transparent jelly, for example, is given by lamb or beef legs, and more cloudy, thick - pork.
For all its deliciousness and nutritional value, it was rather unsightly on the outside. Jelly was made from cow meat, since it was the cheapest. And due to the fact that everything was put into it, it usually did not freeze so well, so it was not supposed to contain dense jelly.
A few words about spices for jelly
Forget about the variety of seasonings you can find on supermarket shelves. Only garlic is suitable for jelly. Roots are not added, onions are not laid. When the meat is taken out of the broth for disassembly, and it has not yet been filtered, crushed or chopped garlic is laid in the base in an amount acceptable to future eaters. After that, the broth is infused in a covered state for half an hour, and only then filtered.
Jellied
Now let's figure out how the aspic differs from aspic and jelly. The theoretical prerequisites remain the same: meat drenched in congealed broth. However, the meat can be fish, poultry, and from offal (primarily from the tongue). Its main characteristic is leanness, even some leanness. It is impossible to get “voluntary” jelly from such meat, so the aspic must be prepared using artificial thickeners - agar-agar or (more often) animal gelatin. Another feature that distinguishes aspic, jelly, aspic is connected with this: the latter freezes much faster than its “competitors”. The filler is laid out on the bottom in large pieces. In addition, vegetables are certainly laid in it, which should be beautifully visible through the transparent layer. Most often, they are semicircles of pickles or circles of boiled carrots. If the cook does not like vegetables, he certainly complements his dish with fresh herbs.
brawn classic
Another favorite and home-made dish is brawn. It comes from Germany, although it is known under other names in different countries. Saltison is the same brawn, only from low-demand parts of the carcass and with a smaller amount of jelly broth. When the filler is disassembled, poured into the base and hardened a little, it is placed under the press in the shell and sent back to set. The most delicious and popular is brawn in a natural casing, but our housewives have become wiser to cook it in an artificial one, for example, in a baking sleeve. The principles of its preparation before pressing are absolutely identical for jelly or jelly.
Conclusions: what is the difference between jelly and brawn from jelly, and jelly from aspic
Even if the interest is purely theoretical, it must be satisfied. In the end, the hostess has the right to know what she gets at the exit, and how brawn, aspic, jelly and jelly differ. What is the difference can be summarized in the following points.
Meat products going to the broth. For jelly, only beef is needed, in the rest you can put almost everything that is at hand.
Structure. The jelly is more oscillating, soft, the rest of the “brothers” have a strong jelly.
Color. Aspic and aspic are lighter, jelly is definitely dark, brawn varies in shade depending on what went into it.
Bookmark order. In the jelly, all meat components are lowered immediately, in the rest - depending on how long it takes to boil certain varieties / types of meat.
One more point, how jelly differs from jelly (and other similar dishes) - cooking time. Due to the fact that only beef goes into it, it will languish on the stove for 3-4 hours longer. Close to him and brawn, if the prevailing amount of meat set will be the same beef.
Basic tips for cooking jelly and jelly
The French, fed by tsars in the past, combined tasty but unattractive jelly with beautiful but tasteless jelly from their homeland. The result of the symbiosis was jelly, but the jelly has not gone completely into the past. Now both jelly and jelly are purely visually similar. What difference remains is in the selection of meat. The jelly is still made exclusively from beef. Other meat is not introduced into it if you want to get a real old Russian dish. And one more feature that jelly can boast of: the difference from jelly is that it will cook much longer. So to get it, you will have to be patient for 10-12 hours.
Cooks are often of little interest in how jelly differs from jelly. They are more concerned about the quality of the food they receive. And to achieve it is not difficult, you just need to follow a few rules:
Do not cook "cold" from frozen meat - no tricks can get rid of turbidity.
Do not take too fatty components - it will turn out unsightly, and it will be worse to harden.
Water is poured only cold, and it should be 2 times more than meat. Do not add it during the cooking process!
You need to salt the jelly or aspic only after turning off the fire, otherwise you can easily oversalt: the water boils away.
The broth should not boil too violently, it should not be interfered with, and the foam should be removed regularly - then the jelly will turn out to be transparent.
Nowadays, jellied dishes and aspics still occupy a worthy place on the table. There are many different ways to prepare them, not to mention the special secrets known only to skilled chefs and giving their products a unique taste and aroma. Since cold appetizers are among the first to appear on the table, the demonstration begins with them. culinary arts hostesses, on whose skill and imagination it depends whether guests and household members will be satisfied, whether they will “lick” their fingers and ask for supplements.
FILLING AND JELLS
Jellied dishes are cold appetizers. The range of products is very wide: aspic is prepared from meat and fish, poultry and game, eggs and even vegetables. It is customary to serve horseradish with vinegar or horseradish with sour cream and other spices, sauces (for example, mayonnaise), various seasonings separately for meat and fish aspics. spices, as well as salads and vegetables - salted and pickled.
Meat aspic can be made from veal, piglet, tongue, ham, sausage, chicken, turkey, duck and game such as hazel grouse and partridge.
For fish aspic, pike perch, herring, sturgeon, sterlet, carp, carp, bream, perch, pike are especially good.
A wonderful aspic is obtained from stuffed meat and fish products: from pike perch, pike, poultry and even liver sausage. Products are cut into thin slices, decorate such dishes with slices of lemon, eggs, tomatoes, fresh cucumbers. Thinly sliced apples, green leaves can also serve as decoration. The possibilities for those who like to invent and experiment are endless!
For vegetable jellies it is good to use carrots, cauliflower, turnip, asparagus, green pea. Fruits are sometimes added to vegetables - apples, peaches, pears, etc.
General rules for the preparation of aspic dishes
From the broth, which is obtained by boiling fish, meat or vegetables, jelly is prepared.
The amount of gelatin (animal glue) that is added to the broth to make jelly is determined by its strength. For example, for a broth from under a pikeperch boiled with head and skin, 1-2 g of gelatin per glass is enough. And for the same volume chicken broth 4–5 g is already required. The largest amount of gelatin is placed in vegetable broth: to obtain good jelly 6-7 g of gelatin per 1 cup should be added to it.
Gelatin is soaked in cold water in the following weight ratio: 5 parts of water to 1 part of gelatin.
The broth is boiled over low heat for 3-5 minutes, then the gelatin is added and stirred until the broth boils and the gelatin is completely dissolved. Next, the broth is filtered into another bowl, allowed to cool slightly and poured over cooked foods.
To get a more transparent and tender jelly, cooks are advised to beat raw egg white in a bowl (1 egg for 4–5 glasses of broth), then add a glass of chilled broth, a tablespoon of vinegar or lemon juice, mix it all well and pour it into a saucepan with the bulk broth, which at this time should boil. Next, cover the pan with a lid, put on low heat, and after boiling, remove from heat so that the broth settles for 15-20 minutes. Then it is filtered. This operation should be carried out carefully, avoiding shaking the broth.
And now a few recipes for aspic dishes of meat, fish, mushrooms, vegetables, etc.:
Jellied beef
Ingredients:
Beef (sirloin or other pulp) - 500 g, a bag of gelatin - 1 pc., onions - 2 pcs., garlic - 2-3 cloves, bay leaf, black peppercorns, salt - to taste, parsley for decoration.
Cooking method:
Beef is cooked in a whole piece, the dishes for cooking it should be high enough. After boiling, drain the first broth, then cook over low heat for 4-5 hours. Don't forget to skim off the foam.
Add onion with upper scales, pepper, bay leaf, salt to the broth. When the meat is ready, take it out of the pot.
Cool the broth. With a glass of chilled broth, pour gelatin for swelling for 40 minutes. Next, heat the swollen gelatin with the remaining broth, stirring and not boiling. Cool again, add finely chopped garlic to the broth.
To peel onions without tears, you should do it under a stream of cold water or by dipping a knife in cold water.
Cut the meat into equal slices, put on a dish. Pour in the prepared broth. Arrange parsley on a platter for garnish.
It is recommended to serve with horseradish, mustard, adjika.
Jellied veal
Ingredients:
Veal fillet - 3 kg, bacon - 100 g, melted butter - 50 g, finely chopped veal legs - 3 pcs., Onion - 3 pcs., Carrots - 3 pcs., Large beets - 1 pc., Bay leaf - 3– 4 pcs., black peppercorns - 15 pcs., salt.
For garnish: green salad- 100 g, grated horseradish - 10 g, small beets - 1 pc., mayonnaise - 2 tablespoons.
Cooking method:
Stuff the veal. Then rub with salt, in a deep brazier, fry in oil on all sides. Add vegetables and veal legs, pepper and bay leaf. Salt and pour water so that it covers all the products in the pan by 4-5 cm. Next, close the lid, bring to a boil over high heat, then reduce the fire to low: cook so that the water barely boils.
The meat can be kept in the refrigerator for 1-2 days without freezing if it is pre-greased with olive oil.
Remove the pan from the heat when the meat on the legs becomes soft and can be easily separated from the bones, and the veal has also been boiled down to softness. Remove the meat from the pan, cut into thin slices and place on a deep dish. Strain the broth through a sieve, salt to taste. Pour broth over meat and refrigerate. Decorate the frozen dish with circles cut from the salad. On each of these circles put a small amount of grated horseradish mixed with boiled beets, also grated on a fine grater. Add Mayo.
jellied pig
Ingredients:
Piglet weighing 2–2.5 kg, gelatin - 30 g, boiled egg - 1 pc., Boiled carrots - 1 pc., Lemon - 1 pc., Onion head - 1 pc., Bay leaf - 2 pcs., roots ( parsley, celery, parsnips), pepper, cloves, salt.
Cooking method:
Singe the bristles of a piglet, then rinse and gut it. Cut into pieces as follows: separate the head, cut the carcass in the region of the kidneys across, additionally, you can cut each half along - along the spine.
After the piglet is chopped, it must be lowered into a saucepan, poured with cold water, salted, put onion and carefully peeled roots there. Put the pan on the fire, having previously covered with a lid.
After boiling water, remove the foam and continue cooking on low heat for another 40–50 minutes. When the pig is cooked, take it out, put it on a dish, covered with a damp cloth, and cool.
Put the broth obtained during cooking back on the fire, put bay leaf, pepper and cloves in it, boil. Add gelatin, previously soaked in cold water, and bring the broth to a boil again, stirring it, then strain through cheesecloth.
When the pig has cooled down, cut it into portioned pieces and put them on a dish, keeping a distance of 0.5 cm between adjacent pieces. Decorate the dish with egg halves, carrots and/or lemon slices. In a large saucepan, you can cook a piglet with a whole carcass without dividing it into parts. Before this, the vertebral bones should be cut from the inside to the pulp. After cooking, cut the carcass portioned pieces and put it back on the dish so that it gives the impression of a whole piglet.
Fill the dish with gelatin in 2-3 doses, making sure that the decorations do not move from the place and each piece of meat is soaked with jelly.
Separately, serve horseradish sauce with sour cream or horseradish with vinegar.
jellied tongue
Ingredients:
Tongue - 700 g, gelatin - 10 g, boiled carrots - 100 g, parsley leaves, salt.
Cooking method:
Boil the tongue with carrots in salted water. After the broth has cooled, remove the meat, cut into slices in the form of rings and put in a deep tray. Add a parsley leaf and a circle of boiled carrots to each slice of tongue to make the dish look beautiful. Pour gelatin for 20-30 minutes / a glass of water, then add it to the cooled broth. Bring the broth back to a boil, strain. Pour the resulting jelly into a tray with meat and place the dish in the cold so that it freezes well.
The jellied tongue is served separately with mayonnaise, sour cream sauce with horseradish or horseradish with vinegar.
Jellied pate in molds
Ingredients:
Liver - 500 g, unsalted lard - 300 g, vegetable oil - 1 tablespoon, carrots - 1 pc., Onion - 2 pcs., Bay leaf - 2 pcs., White bread (loaf) - 2 slices, milk - 1 cup, Swiss cheese- 150 g, black peppercorns - 1 teaspoon, salt.
For jelly: meat broth - 4 cups, gelatin - 2 tablespoons.
For decoration: green salad - 100 g, beets - 1 pc., horseradish root - 2 pcs., mayonnaise - 1 can, sugar - 2 tablespoons.
Cooking method:
Wash the liver, bacon, peeled carrots, put them in a saucepan, pour 1/3 cup of water, add bay leaf and pepper, salt, cover and simmer over medium heat. Finely chop the onion, fry in oil until golden brown and add to the pan. When the water evaporates, the fat becomes transparent, and the carrots become soft, remove the pan from the heat, cool its contents. Take out the bay leaf, and pass everything else through a meat grinder 3 times, adding bread soaked in milk and squeezed out. Add grated cheese, mix everything, roll a thin sausage from the mixture and place in the cold.
Prepare jelly from broth and gelatin. To do this, strain the broth and boil, pour in the gelatin and stir, not letting it boil, then pour it into the bottom of the molds, cool slightly.
Cut the cooled pate into circles, put in a mold, pour the remaining jelly and cool. Before serving, remove the aspic from the molds, spread on a board covered with lettuce leaves, decorate each plate with a teaspoon of a mixture of boiled and finely grated beets, mixed with grated horseradish, mayonnaise and sugar.
Jellied ham mousse
Ingredients:
Ham - 300 g, egg - 2 pcs., Gelatin - 1 tablespoon, table wine - 1 tablespoon, broth - 2 cups, cream - / cup, mustard - 1 teaspoon, pepper and salt - to taste.
Cooking method:
2 hard-boiled eggs and ham mince twice, add wine, pepper, salt and mustard; mix everything well.
From the broth and gelatin (1 teaspoon of gelatin per / glass of broth), prepare jelly, add whipped cream to it, cool, pour into small molds so that the jelly covers only their walls. To do this, the molds must be well cooled in advance, you can even put them in a bowl of snow. Then slowly and gradually pour the jelly into each mold, turning it so that it hardens on the walls in a thin layer.
After that, fill the molds with the prepared mixture of ham and eggs, but not to the top, and pour it with the remaining jelly. Place in the refrigerator for several hours to harden. To easily remove the mousse from the mold, you need to lower it into the mold for a few seconds. hot water, then immediately tip onto a plate. Put a salad bowl with mayonnaise in the center of a round plate, and put mousse around.
Jellied chicken
Ingredients:
Chicken, gelatin (soaked in / glass of cold water) - 1 tablespoon, carrots - 1 pc., hard-boiled egg - 1 pc., green peas, mayonnaise, parsley, spices: parsley root - 1 pc., bay leaf, ground black pepper, salt.
Cooking method:
Wash and divide the chicken into sufficiently large pieces, pour water over them so that it completely covers the meat. Then put on fire until the water boils, be sure to remove the foam. Add salt and spices. Boil the broth over low heat in a covered saucepan. After the chicken is ready, it should be removed, the bones separated, and the meat put in special molds, which are rinsed with cold water before that. The meat is garnished with neatly chopped egg pieces, green parsley leaves, boiled carrot slices and green peas.
Strain the broth, add pre-soaked gelatin, put on fire again, bring to a boil, but do not boil. Next, molds with meat are poured with broth and placed in the cold until solidified.
To make the meat of an old bird more juicy and tender, you need to put the carcass in water with vinegar for about 1 hour before cooking or rub it with lemon juice both inside and out. The finished dish is served with mayonnaise.
Jellied goose liver
Ingredients:
Goose liver - 1 piece, bacon - 50 g, vegetable oil - 1 tablespoon, milk - 1 / cup, white wine - / cup.
For jelly: meat broth - / l, gelatin - 15 g, black peppercorns - 6 pcs., Bay leaf - 1 pc., juice from / lemon.
Cooking method:
Add spices to the prepared meat broth, let it boil over low heat under the lid, then strain, pour lemon juice and gelatin, dissolved in advance in 2 tablespoons of water. Boil, cool slightly the jelly and pour it into the molds so that it covers only their walls. This is done in the same way as during the preparation of the ham mousse, the recipe of which is placed above.
Peel the liver from the film and pour milk for 1-2 hours. When it turns white, it should be transferred to a saucepan with bacon and butter, then pour wine and simmer until the liver is soft.
Cool the finished liver, cut into neat pieces and beautifully put in molds. Fill it with the remaining jelly to the very top.
fish jelly
Ingredients:
Waste from fish (bones, head, skin, tail) - / kg, water - 1 l, onions - 1 pc., carrots - 1-2 pcs., parsley root - 1 pc.
Cooking method:
Place the fish scraps in a pot of cold water, peel the onion and, together with the whole parsley root, put in the water. Cook for 2-3 hours on low heat. Strain the finished broth through a sieve. Finely grate the carrots, add it to the broth. Together with carrots, the turbidity will gradually settle to the bottom, as a result, the broth will become transparent. After that, strain it a second time.
The broth is used in the preparation of fish aspic as a gelling agent.
Jellied fish
Ingredients:
Fresh fish - 1 kg, gelatin - 40-50 g, water - 1 l, hard-boiled egg - 1 pc., parsley, celery, parsnip and carrot roots - 1 pc., green peas, bay leaf, parsley greens, black ground pepper and salt - to taste.
The broth for sauce and aspic dishes is almost not salted.
Cooking method:
Clean the fish (perch, carp, pike, etc.), gut and rinse well, cut off the heads and tails, cut into pieces and remove the bones. Put the heads and tails in a pot of cold water, boil, remove the foam. After that, add the roots, pepper, bay leaf, salt the broth and cook it for another 15-20 minutes, removing the foam. Next, remove the heads and tails from the pan and put the pieces of fish into it, which are cooked over low heat until tender. Then carefully remove them from the broth with a slotted spoon and place on a dish or place in special molds. Prepare gauze from 2-3 layers and strain the broth through it.
Let the gelatin swell warm water, then lower it into the strained broth and bring to a boil, but do not boil. Fill them with fish pieces.
The dish is traditionally garnished with boiled carrots cut in the form of stars, egg circles, green peas and parsley and placed in the refrigerator to harden. Lemon slices can also be used for decoration, but this should be done after the jelly has solidified, otherwise it will acquire a bitter taste.
Serve mayonnaise or horseradish with aspic fish.
Jellied pike perch (recipe one)
Ingredients:
Pike perch - 1 kg, gelatin - 15 g, carrots - 100 g, parsley root - 50 g, horseradish root - 50 g, cucumber - 100 g, bay leaf, herbs, salt.
Cooking method:
Clean the fish from scales, gut, separate the head and remove the bones. Finely chop the fish fillet. Salt water in a saucepan and boil the head and bones of pike perch in it for 10–15 minutes, along with bay leaves, parsley roots, horseradish and carrots. After that, put the fish fillet in the broth. The base for the filling is ready. Then, using a slotted spoon, remove the finished fish from the pan and arrange the individual pieces on a dish so that together they take the shape of a fish. The parts should not lie closely, between them you need to leave a little space. Arrange neatly sliced cucumber, carrots and herbs around the edges of the dish. Then soak the gelatin in 100 g of water for 20 minutes, add 2/ cup of the broth obtained by boiling the fish. Bring the mixture to a boil, then strain the resulting jelly. Pour them with pieces of pike perch on a dish and keep in the cold until the jelly completely hardens.
Jellied pike perch (second recipe)
Ingredients:
Pike perch - 1.2-1.5 kg, parsley root - 1 pc., carrots - 2 pcs., black peppercorns - 6-8 pcs., bay leaf - 3 pcs., onions - 1-2 pcs., parsley, lemon - 1 pc., salt.
Cooking method:
Wash the pike perch, remove the scales and gut. Next, cut off the head and tail a small amount meat, cut the gills. Put the scales in gauze, tie a loose knot. Wash pike perch in cold water, cut into portions.
Place the pike-perch head, tail and scales (in gauze) in enamel pan, add cold water, boil. When the broth boils, remove the foam, add salt and pieces of fish.
After 15–20 minutes, remove the boiled pike perch pieces from the pan with a slotted spoon. Lay them in a jellied dish, leaving small gaps between them. Close and place in the cold.
Cook the remaining ingredients in the pan over low heat for another 2–2.5 hours.
Before the end of cooking (in 15-20 minutes), add carrots, onions and parsley root to the broth, and spices in 7-8 minutes. When the broth is ready, strain it through a sieve.
Then peel the lemon from the peel and white film, cut into thin slices. Slice boiled carrots. If there is a curly knife, then it is better to cut carrots with it. Rinse the parsley well, cut off the tough stems, leaving only the leaves. Use lemon slices, carrots and parsley leaves to decorate the fish.
Pour pike perch with cooled broth. It is not recommended to do this in one step, it is better to divide the process into several stages. After each filling, you should wait until the fish broth in the tray takes on the consistency of jelly, and only then repeat the action. And so several times. Pour carefully so that the decorations do not move. Jellied pike perch is considered ready when the frozen jelly covers all the pieces of fish.
It is recommended to serve this dish with horseradish sauce and/or lean mayonnaise in a separate bowl.
Whole fish aspic
Ingredients:
Whole fish - 1/kg, onion - 1 piece, carrot - 1 piece, gelatin - 1 tablespoon, bay leaf - 3 pieces, black peppercorns - 1 teaspoon.
For garnish: boiled beets - 1 piece, green peas - 1 can, pickled cucumber - 3 pieces, pickled mushrooms - 1 can, boiled potatoes - 4 pieces, hard-boiled eggs - their number is determined by the size of the fish, mayonnaise.
Cooking method:
Clean and gut the fish. Without cutting off the head and tail, make a longitudinal incision on the back so that the skin does not burst during cooking. Put the fish in an oblong bowl, cover with cold water, add onions, carrots and spices. Put on low fire. It is necessary to ensure that the water does not boil, otherwise the fish may be digested and fall apart. Cool the finished fish in the broth, then remove it, and evaporate the broth so that 4 cups remain. Strain through cheesecloth and boil again, pour in gelatin, previously filled with water, bring the broth to a boil, but do not boil.
Pour the fish jelly into a deep dish, put it in the cold so that the jelly gets stronger. Next, put the fish on it (on its side), put egg quarters, carrot stars, green peas around it. Pour everything with the remaining jelly. Cool down the dish again. When the jelly hardens, tip the dish onto another, larger diameter, cover for several minutes with a hot towel so that the aspic easily separates from the mold. Surround the aspic with mushrooms and vegetables, cut into small cubes, pour over them with mayonnaise.
Jellied carp stuffed (1)
Ingredients:
Carp - 700-800 g, carrot - 30 g, onion - 20 g, butter - 10 g, mushrooms and milk - 40 g each, egg - 1 pc., Wheat bread - 50 g, semolina - 10 g, bay leaf - 1 pc., gelatin - 3 g, broth - 100 g, ground black pepper - 2 g, salt.
For the sauce: beets - 75 g, horseradish root - 10 g, mayonnaise - 40 g, granulated sugar - 10 g, salt.
Cooking method:
Clean the fish and wash thoroughly. Cut the skin around the head and spinal part. Do not cut the belly. Separate the head and remove the insides, then cut the fish into pieces of 2-3 cm, trying to make them the same, rinse them.
From the head and bones, cook the broth with the addition of carrots and bay leaves. Strain the finished broth and add gelatin diluted in water to it.
Rinse the mushrooms well, cut the onion into rings. Then fry them, salt, add pepper and simmer in oil. Grind with a meat grinder the flesh of the tail of the carp, bread soaked in milk, stewed mushrooms and bow. Pour the egg white into the broth, beat the liquid and combine with the crushed mass. Next fall asleep semolina, salt and pepper the minced meat, grind it thoroughly. Gently fill in fish pieces minced meat. Put the stuffed pieces of fish on the grill and immerse in warm broth. Cook for 20-30 minutes over low heat. Next, cool the broth, remove the fish, put it on a dish. Pour each piece of stuffed carp with hardening jelly.
Then prepare the sauce. Mix boiled and grated beets with peeled and also grated horseradish, add sugar, mayonnaise, salt. Mix the sauce well and put it around the edges of the dish, surrounding the frozen fish with it.
To store part of the bulb, you need to lubricate the cut with oil or fat.
Jellied carp stuffed (2)
Ingredients:
Carp - 1/-2 kg, carrots - 1 pc., black peppercorns - 10 pcs., bay leaf - 2 pcs., onion - 1 pc., butter - 1 teaspoon, champignons - 200 g, milk - 1 glass, raw egg - 2 pcs., boiled egg - 1 pc., city bun - / part, semolina - 1 tablespoon, gelatin - 1 tablespoon, broth - / l, ground black pepper and salt - to taste.
For the sauce: small boiled beets - 1 piece, horseradish root - 50 g, mayonnaise - 1 can, sugar - 2 tablespoons, salt - to taste.
Cooking method:
Rinse well the carp cleaned from the scales, cut the skin around the head and along the ridge and, without cutting the abdomen, remove the head and entrails. Cut the fish into 4–5 cm thick transverse pieces, rinse again and set aside the pieces for stuffing.
From carrots, peppercorns, bay leaves, fish head and bones to cook the broth. Strain the finished broth and add gelatin diluted in water to it. Peel mushrooms, cut into very thin slices. Onion cut into rings. Heat the oil in a frying pan, put the mushrooms and onions in it, salt, pepper and simmer, closing the lid. Pass the bun soaked in milk and squeezed out, boiled pulp taken from the head of the fish, raw fish pulp of the tail and champignons stewed with onions through a meat grinder. Mix eggs with 3 tablespoons of broth, beat well and mix with the mass passed through a meat grinder. Add semolina, salt, pepper, grind well.
Fill the pieces of prepared fish with the minced meat, trim with wet hands, put on a wire rack and lower into a warm broth. Cook on low heat for 1 hour.
Cool the finished fish in the broth, remove and arrange on a platter. Pour each piece with hardening jelly, put circles of boiled egg on top. Put in the cold, and then pour the remaining jelly on top in 2 doses. Serve with hot sauce. To prepare it, mix peeled and grated horseradish with grated boiled beets, sugar, salt and mayonnaise. Spread the sauce around the frozen fish.
Sea fish with mayonnaise
Ingredients:
Fish - 500 g, gelatin - 30 g, hard-boiled eggs - 2 pcs., mayonnaise - 120 g, green peas - 150 g, parsley, salt - to taste.
Cooking method:
Clean, gut, rinse and boil the fish. Drain the broth into a separate saucepan. Separate the pulp from the bones, chop. Add gelatin to the broth, bring to a boil. Then cool the broth, put mayonnaise, add salt, green peas and grated eggs. Arrange the fish in forms, pour over the broth, sprinkle with chopped parsley, put in a cold place.
Jellied sturgeon
Ingredients:
Sturgeon - 1 kg, gelatin - 25–30 g, carrots - 1 pc., cucumber - 1 pc., capers, pieces of crabs or crayfish, onion head - 1 pc., parsley.
Cooking method:
Boil sturgeon with the addition of carrots and onions and cool. From the broth obtained by boiling the fish, prepare 3-4 cups of transparent jelly by adding gelatin to it. Cool the finished jelly. Cut the boiled fish into thin slices, put on a dish so that there is free space for jelly around each piece. Decorate fish pieces with parsley leaves, carrot slices, circles fresh cucumber, pieces of crabs or crayfish, capers. After that, in 2-3 doses, fill the pieces of fish with an even layer of jelly. When the aspic has cooled, cut each piece of fish with a knife and lay it beautifully on a platter.
Serve horseradish with vinegar or mayonnaise separately.
Jellied fish with garnish
Ingredients:
Fish - 1 kg, hard-boiled eggs - 2 pieces, small pickled cucumbers - 10 pieces, canned porcini mushrooms - 1 can, gelatin - 1 tablespoon, onion, carrot, bay leaf - 1 piece each, black peppercorns, salt.
For chauffroy sauce: flour - 50 g, butter - 50 g, fish broth - 2 cups, white table wine- / cup, gelatin - 1 tablespoon, salt.
Cooking method:
Clean the fish, gut, separate the fillet from the bones. Put the head, fins, bones, tail and, if any, caviar and milk into a saucepan, pour 4-5 glasses of cold water, add onion, carrot, bay leaf, coarsely crushed black pepper, salt to taste and put to boil, cover with a lid, on a small fire. Cook until all bones are tender. Strain the broth through cheesecloth, pour it into a clean saucepan, bring to a boil, then put the sliced fish fillet, bring to a boil and reduce heat to low. The broth should not boil, otherwise the fish will boil.
Carefully remove the finished fish with a slotted spoon and cool. Gelatin, poured with 2 tablespoons of cold fish broth, put on the edge of the stove to make it more liquid. Strain the broth again, let it boil and add gelatin to it, stir, not letting it boil. Cool the finished jelly. When it hardens to the consistency of raw egg white, take the jellied mold and pour the liquid into the bottom with a finger-thick layer, put the mold in the refrigerator to harden the jelly.
After that, put the form on its side and fill all the walls with jelly, gradually turning the form so that it is completely covered with frozen jelly. Put it in the refrigerator so that the jelly is well strengthened.
Prepare the chauffroy sauce: rub the butter with flour hot pan, not allowing browning, salt and dilute with fish broth, remove the pan from the stove. Put the well-ground mixture back on the fire and, stirring constantly, let it boil, then dilute with wine, pour in the gelatin, previously diluted in water, heat everything again so that the gelatin dissolves well in the sauce.
Cut eggs and canned mushrooms into large pieces, and cucumbers into very small cubes. Take out the form with frozen jelly, put the boiled fish fillet, place finely chopped cucumbers on it in layers, then pieces of the egg, cucumbers again and mushrooms on top; Top it all with chauffroy sauce.
Place in the refrigerator to chill the filling. Before serving, wrap the form with a hot towel and tip it onto a round flat dish.
Around the aspic put a wreath of coarsely chopped green lettuce, lightly sprinkled with mayonnaise.
Jellied meatballs "Starfish" from squid
Ingredients:
Squid - 150-200 g, cod fillet - 150-200 g, gelatin - 10 g, bread soaked in water - 50 g, onions - 3-4 pieces, wheat flour - 1 teaspoon, egg - 1 piece, onion with dry scales - 1 pc., peeled beets - 1 pc., carrots - 2-3 pcs., parsley root - 1 pc., olives - 5-6 pcs., Walnut- 1 pc., dogwood berries - 6-8 pcs., parsley, sugar, pepper, salt.
Cooking method:
Prepare squids and pass them through a meat grinder along with cod fillet, soaked in bread, onions. put into the mass wheat flour, chopped walnut, egg, salt, pepper, sugar and shape into meatballs.
Put an onion with dry scales, peeled beets, carrots, parsley root into a saucepan, pour in 2-2 cups of water, add salt, pepper and cook for 40-45 minutes.
Strain the decoction. Pour meatballs with broth for 3-4 cm and cook at a low boil for 50-60 minutes. Add gelatin to the broth and make jelly. Meatballs in the form starfish put on a dish, decorate with asterisks of boiled carrots, parsley, olives and dogwood berries, pour over jelly. Cool down. Serve with horseradish.
Jellied dishes can be prepared in advance. One or two days they will perfectly spend in the refrigerator, without losing freshness and aroma.
jellied eggs
Ingredients:
For one egg: meat salad - 100 g, butter - 10 g, spinach puree - 50 g, meat jelly - 100 g, green salad - 10 g, sweet pepper - 5 g, parsley.
Cooking method:
Pour a little meat jelly into egg molds so that, when it hardens, it forms a kind of “shirt” on their walls. Then, for decoration, add parsley leaves and pieces of pepper. Next, put one hard-boiled cold egg into each mold, pour it with jelly and leave to cool.
Before serving, remove the eggs from the molds and place on a dish along with the meat salad. Using a pastry bag, put the butter mixed with spinach puree on a dish along the edge, giving it the appearance of leaves. Place pieces of jelly between them, giving them the shape of rhombuses or triangles. Garnish meat salad with chopped lettuce leaves.
Jellied eggs with tomatoes
Ingredients:
Egg - 2 pcs., Tomatoes - 100 g, parsley - 20 g, meat jelly - 100 g, salad dressing (with mayonnaise) - 40 g.
Cooking method:
Using the method described in the previous recipe, make a “shirt” of light meat jelly on the walls of a cone-shaped mold. Place sprigs of parsley greens on its bottom, then put hard-boiled and chilled eggs in the top shape, and pour them with a small amount of jelly. On the jelly that has not completely hardened, lay a layer of tomato circles with a thickness of / cm. Pour the jelly again, then lay a layer boiled eggs, also cut into circles of the same thickness, and pour over the jelly again. Continue alternating layers of tomatoes and eggs with layers of jelly until the mold is complete. The last layer should consist of jelly with herbs.
Jellied cool, place on a round dish. As a side dish, you can use a variety of vegetables and herbs. Separately, in a gravy boat, serve salad dressing mixed with mayonnaise in equal proportions.
jellied mushrooms
Ingredients:
Salted mushrooms - 100 g, boiled carrots - 1 piece, gelatin - 2 teaspoons, water - 1 cup.
For garnish: boiled carrots, pickled cucumber and boiled potato tuber - 1 each, vegetable oil - 2 tablespoons, vinegar - 1 teaspoon, greens.
Cooking method:
Pour 2-3 tablespoons of mushroom brine into water, boil, add gelatin swollen in water, dissolve it, strain.
Pour jelly into molds in a thin layer. After it hardens, put the chopped small pieces mushrooms, figuratively sliced circles of carrots and pour the remaining jelly.
To prepare a side dish, cut boiled carrots, pickles and potatoes into small pieces and pour it with vegetable oil mixed with vinegar.
When the jelly thickens, put it on a dish, spread the garnish around the edges, sprinkle the finished dish with chopped herbs.
Aspic of vegetables
Ingredients:
Kohlrabi - 300 g, vegetable oil - 2 tablespoons, garlic - 1 clove, pieces canned tomatoes- 750 g, gelatin - 2 / teaspoon, tofu (soy cheese) with herbs - 100 g, basil - 1 bunch, granulated sugar, ground black pepper, salt.
Cooking method:
Chop kohlrabi into very thin slices, salt. Vegetable oil heat up and simmer the kohlrabi slices in it over low heat for 5 minutes, covering the pan with a lid. Let cool. Prepare puree from tomatoes.
Peel the garlic, pass it through a press and mix with tomato puree. Season with salt, pepper and sugar. Stir in 6 tablespoons of gelatin mixture. Remaining tomato puree boil. Add mashed potatoes with gelatin to it, boil again and cook, stirring, for 2 minutes.
Tofu cut into thin slices. Wash the basil, separate the leaves from the stems, set aside a few pieces for decoration, chop the rest coarsely. Put 2 tablespoons of tomato mass into a rectangular shape with a volume of 1 liter, gently level it. Top with 1 layer of tofu slices, sprinkle with basil, then top with a layer of kohlrabi slices, then 2 tablespoons of tomato paste, etc. Gently shake the mold several times and tap it on the table so that no air bubbles remain in it.
Refrigerate for at least 60 minutes. After that, carefully separate the aspic from the mold, tip onto a dish, cut into slices. Use leftover basil leaves for garnish.
JELLIES
Kholodets (jelly) is a dish of meat or fish broth thickened from cooling with pieces of meat or fish.
When cooking jellied meat, to obtain a golden color of the broth, it is advisable to add onions along with dry upper scales and peeled whole carrots.
Aspic can be prepared from beef, lamb, pork, veal heads, legs, lips, as well as from fish heads, bones, tails and fins. You can also make jelly from the offal of poultry. It is recommended to prepare jelly using aromatic spices, carrots, parsley roots, celery, parsnips, and spices. You can cook jelly with garlic. Extraordinarily good jelly with the addition of poultry or rabbit meat.
Beef jelly (1)
Ingredients:
Beef leg - 2 pieces, lips, carrots - 1 piece, parsley root - 1 piece, celery root - 1 piece, parsnip root - 1 piece, bay leaf - 1-2 pieces, black peppercorns - 10 pieces, salt.
Cooking method:
First, prepare the legs and lips for cooking: singe the bristles, clean thoroughly, wash with a brush. Dip in a large saucepan with roots and carrots, pour cold water. First, put on a strong fire, constantly removing the foam. Then reduce the heat and cook for 6 or more hours on low heat, covering the pan with a lid.
When the roots are cooked, remove them with a slotted spoon, and leave the jelly on the fire and remove it only when the broth becomes sticky, and the meat can be easily separated from the bones. 15 minutes before the end of cooking, salt the broth and put spices in it.
Next, take a napkin and strain the broth through it. Separate the meat from the bones, cut it into medium-sized pieces and place in jelly molds. From carrots and roots, cut out decorations in the form of stars and arrange them in shapes around the meat. (Garlic lovers can add it after finely chopping it.)
Pour the meat with broth and place in the cold to solidify. It is recommended to put the jelly in the refrigerator when it has completely cooled down.
Serve ready meal with mustard, horseradish, vinegar.
Beef jelly (2)
Ingredients:
Beef legs and lips - 500 g, meat trimmings - 500 g, carrots, parsley root, onion and bay leaf - 1 each, parsley, garlic, pepper, salt - to taste.
Cooking method:
Singe beef legs and lips. After cutting the bones, cut the legs into pieces and soak in cold water for 3-4 hours.
Thoroughly wash prepared products and meat trimmings, put in a saucepan and pour water (about 2 liters of water is required for 1 kg of meat products). The water should be 10–12 cm above the level of the meat. Cover the pan with a lid, bring to a boil, remove the foam and cook for another 6–8 hours at a low boil.
During cooking, fat must be periodically removed from the surface of the broth. 1-2 hours before the end of cooking, add onions, parsley root, carrots and spices. The meat is considered ready if it easily separates from the bones. At the end of cooking, carefully remove the fat from the surface again, remove the bay leaf. Strain the broth.
Separate the meat from the bones, chop it with a knife or pass it through a meat grinder, then mix it with the broth. Salt to taste, add finely chopped garlic, bring to a boil, cool slightly, mix, making sure that the meat does not settle to the bottom.
Pour the broth into molds and place in the cold to set.
Before serving, cut the jelly into even pieces, put them on a dish and garnish with parsley sprigs. Serve mustard separately.
From 1 kg of offal, 1–1.2 kg of jelly is obtained.
Veal jelly
Ingredients:
Veal leg - 4 pieces, boiled egg - 5-6 pieces, flour - 2 tablespoons, carrots and onions - 2 pieces each, parsley root - 1 piece, bay leaf - 2-3 pieces, pepper and salt - to taste.
Cooking method:
Wipe the scalded veal legs dry with a towel, rub with flour and singe the places with the remnants of wool on a spirit lamp. Cut the legs lengthwise, separate the pulp from the bones, rinse well, put in a saucepan, cutting the bones into several pieces.
Pour cold water 4-5 cm above the level of the legs, add carrots, parsley root, onions, bay leaves, a little pepper and cook for 3-4 hours on low heat.
After cooking, remove fat from the surface of the broth, remove the parsley root, carrots, onions, bay leaves, chop the pulp or pass through a meat grinder. Put the bones back into the broth and simmer until there are 5-6 cups of broth left in the pot. Then strain the broth, mix with meat and salt to taste. Pour into molds, decorate with circles of boiled eggs, cool.
Serve with sour cream sauce with horseradish, mustard, horseradish with vinegar or dry grated horseradish, as well as green salad seasoned with sour cream with vinegar, or cucumbers. In the same way, you can cook jelly from pork legs or pork head. In the latter case, 5–7 g of gelatin should be added to the broth.
Jellied chicken offal and veal feet
Ingredients:
Chicken giblets (liver, stomach, heart) - 500 g, veal legs - 500 g, carrots - 300 g, onions - 300 g, hard-boiled eggs - according to the amount of jelly, garlic and salt - to taste.
When eviscerating a bird, be careful and careful not to crush the gallbladder. If this happens, the bitter bile will saturate all the meat, making it inedible.
Cooking method:
Chicken giblets (you can use goose or turkey) rinse well and pour water. Singe the veal legs, carefully remove the hair, cut into pieces, add to the giblets, add the onions, carrots, salt and cook over medium heat until fully cooked. Grind the pulp and offal and arrange in forms, add garlic. Strain the broth, bring to a boil and pour over the meat. Decorate with egg slices and set aside.
Resol (rooster jelly)
Ingredients:
Rooster - 1 kg, gelatin - 1/ tablespoon, carrots - 1 pc., parsley root - 1 pc., onion - 2 pcs., garlic - / heads, bay leaf - 4 pcs., black peppercorns - 6 pcs. ., salt.
Cooking method:
Cut the rooster: singe, remove the offal, chop off the neck, wings and legs, from which to remove the skin, after scalding them with boiling water, and then beat them off with a wooden hammer. Cut the rest of the carcass into 4 parts. Put all the products in a saucepan so that the paws and other offal are at the bottom, and large pieces of the rooster are on top. Add finely chopped parsley root, onions, carrots, pour water so that it covers the meat by at least 5 cm, and cook over very low heat for 2.5 hours.
Then remove the large pieces of the rooster from the broth, and continue to cook the offal for another 60–80 minutes, adding bay leaves and peppercorns 10 minutes before the readiness. After that, salt the hot broth, then strain, add chopped garlic, gelatin and pour over the pieces of rooster with offal laid out on a plate. Put in the refrigerator for several hours.
Sterlet jelly
Ingredients:
Sterlet - 1 kg, gelatin - 15–20 g (for 4 cups of jelly), caviar (for clarification of jelly) - 25 g, celery and parsley roots and onion head - 1 pc., parsley, crab pieces or crayfish necks for decorations.
Cooking method:
Wipe the cleaned and washed sterlet dry with a napkin, cut into pieces and cook together with roots and onions. After cooking, place the pieces of sterlet in a deep dish or salad bowl and cover with a napkin. Put the soaked gelatin into the strained broth and stir it until dissolved. Lighten the jelly with pressed or granular caviar, strain it, cool it and pour it over the sterlet. Garnish the sterlet pieces with parsley leaves, crayfish necks or crab pieces.
mushroom jelly
Ingredients:
Fresh, salted or pickled mushrooms - 150 g or dried - 40 g, gelatin - 10 g, mushroom broth - 250 g, garlic - 1 head, salt - to taste.
Cooking method:
Boil fresh mushrooms and finely chop. dried mushrooms soak, boil and chop, rinse and chop the salted ones, separate the marinated from the marinade and chop.
Soak gelatin in water and, heating, dissolve in a decoction of fresh or dried mushrooms with salt and minced garlic. For jelly from pickled and salted mushrooms, dissolve gelatin in water with the addition of brine or marinade. Spread the chopped mushrooms into molds, pour over the jelly and cool.
Kholodets "Not for the lazy"
Ingredients:
Pork legs - 2 pcs. (or part of a pig's head), turkey leg - 1 pc., carrots - 1 pc., onion - 1 pc., garlic, ground black pepper, salt - to taste.
Cooking method:
Wash the pork legs, scrape the skin (you can pre-soak overnight). Put them in a saucepan along with the turkey leg, pour water about 5 cm above the level of the meat. Bring to a boil, remove the foam and cook over low heat under a slightly ajar lid for 6-8 hours. In the middle of cooking, add salt to taste, carrots, onion not peeled from dry scales. At the end of cooking, separate the meat from the bones, chop it, arrange it in molds and pour strained broth over it. Add pepper and grated garlic to taste. Place in refrigerator until cold.
