Or aspic are almost obligatory “guests” at every festive feast. Everyone loves them, young and old, so on the eve of the holidays the kitchen always smells appetizing with aromatic broth, and the housewife is intensely thinking about how to decorate the jellied meat. It is clear that the dish will be eaten without additional tricks. But every cook wants his masterpiece to be not only tasty, but also beautiful.
The best recipe
Before you decorate the jellied meat, you need to cook it. Each chef has his own ideas about what should be included in the base. However, most of them agree that the most delicious jellied meat It is obtained from a broth cooked from several types of meat. For him they take veal legs, chicken giblets or wings and a piece of lean pork. If you are using this recipe for the first time, add the ingredients in equal parts. Later you can change the ratio in favor of one of the components.
Preparation of jellied meat begins with boiling beef; it takes longer to cook than other types of meat. The legs need to be filled cold water and bring to a boil over low heat. After about forty minutes, pork is added to the pan, and after another half an hour, chicken. Additional ingredients used when preparing jellied meat are whole onions and carrots, bay leaves and allspice. A sign that the base for jellied meat is ready is the ideal softness of the meat.
Secrets of aspic
The transparency of the broth is the main thing in preparing aspic dishes, since it makes no sense to decorate jellied meat that turns out cloudy, because the original inclusions simply will not be visible. Achieving transparency is not difficult, you just need to know a few subtleties.
If the meat was frozen before preparing the jellied meat, it cannot be used immediately. First it must thaw completely, and naturally. Then the base is washed and only after that it is sent to the stove.
To obtain a light and clean broth, the first water after boiling must be drained.
You cannot stir the broth while cooking, and the boil should be quiet. The foam is constantly removed - it is the main “clouding” of the jellied meat. The finished broth must be filtered.
Some cooks, to ensure the transparency of the meat broth, add a small pinch of citric acid into the broth before boiling.
Decoration products
Don’t feel shy about the upcoming decoration, as decorating jellied meat is very interesting, exciting and fun. There are no restrictions - except for the compatibility of products with jellied meat. Firstly, there is no need to introduce too much variety into the decoration. Ten different tastes will “overwhelm” the beauty of the dish itself. Secondly, avoid products with too strong of their own taste - for the same reason.
Different products are sometimes used to decorate aspic and fish aspic. So, slices of lime and lemon go very well with the latter. And in the decoration of jellied meat they are used mainly in the case when pork was used for the broth.
Gherkins with capers allow you to create almost artistic pictures from jellied meat. The rings and strips of sweet pepper look very interesting in the design. Almost no decor is complete without the participation of greenery, most often used in twigs, but sometimes chopped. Canned corn, peas, variegated beans, black olives, cranberries and pomegranate seeds add brilliance to jellied meat. And most importantly, all these products only highlight and complement the taste of the jellied meat itself.
How to make chamomile from an egg?
Many people decorate their culinary creations with boiled eggs. However, decorators usually limit themselves to cutting eggs into circles, which are artistically laid out in bowls. Such a decision also has a right to exist. But a dish decorated with a chamomile cut from an egg will look much more appetizing.
First it is boiled hard, but not longer than five minutes. This way the yolk will remain bright and will not have a blue border. After cooling, the egg is peeled, and the cook arms himself with a short knife with a narrow tip.
You need to step back a little from either end of the egg and cut out the petals with smooth, not too deep and wavy movements. When the cut is closed, the workpiece is slightly pressed down and the chamomile is removed from the rest of the egg. The second can be cut from its other end. The leftovers are used either in some salad or for other decorations. The center of the flowers can be made from ground yolk.
Carrots to the studio!
The bright and sunny root vegetable is also often used to decorate aspic. Because decorating jellied meat with carrots means adding catchiness and seductiveness to it. Housewives usually cut the boiled vegetable into slices. Particularly diligent ones form stars or depict a pattern of stripes.
But, since we are already talking about the floral theme, let’s look at how to build a lush rose from a primitive root vegetable - an ideal decoration for jellied meat and aspic.
First, the carrots are boiled, separately from the dish being decorated, since they need to be cooked unpeeled. When cooled and without skin, the vegetable is cut into the thinnest slices possible. The circles are immersed in a weak salt solution for half an hour - this step preserves their bright color and makes the rings more flexible and less brittle. At the next stage, the workpieces are dried on napkins until they are almost completely free of moisture. Then the “petals” are rolled into something like a roll. Circles of larger diameter are placed outside with a gradual reduction towards the center. The bottom of the bundle is secured with a toothpick, after which the carrot circles are bent outward until you get a charming rose.
The best decoration for jellied meat for the New Year
The main holiday of the year can safely be considered a failure if aspic is not placed on the table. And even if it is there, but it looks everyday, a certain internal dissatisfaction remains. Delicious jellied meat must also remind you of the reason for the holiday. The most striking reminder will be decorating the dish in the shape of a Christmas tree.
It is clear that not everyone will be able to find the appropriate forms. And it’s not a fact that there will be one. However, you can easily achieve the desired effect by making the layout yourself.
Take a dish of sufficient size and regular baking foil. We roll it up in several layers to make the layer strong enough. We lay out the silhouette of a Christmas tree from a foil strip. For greater insulation, we knead the most primitive and sticky dough, without worrying about its taste. Using this “plasticine” we secure the sides to the outside of the plate.
Now place the meat components inside the contour and fill it with well-cooled broth. When the jellied meat has finally “set”, we clean off the dough, remove the sides and decorate our Christmas tree. We “draw” garlands across it with chopped pickles or peas. The lanterns on them will be pomegranate seeds, cranberries, canned corn. No gourmet can resist such a temptation!
Inspirational patterns
If you don’t believe in your artistic abilities and don’t know how to serve jellied meat, the decoration can be made simple, but no less beautiful. Boil the eggs, separate the whites from the yolks and grate them separately. We perform the same manipulation in a separate saucer with boiled carrots. Now we put the meat in the container chosen for the jellied meat and scatter the decorating material over it - stripes, zigzags, circles, whatever suits your taste. IN last resort pour in the broth. This must be done carefully, along the walls, so as not to blur the patterns.
Portioned jellied meat
To preserve the beauty of the dish on the table during its consumption, housewives use molds - then the dish will not suffer from cutting. Even the containers in which you bake muffins are suitable. Carrot stars and canned peas are placed at the bottom. You can place small sprigs of dill or parsley between them. The decor is pressed down with meat pieces and filled with broth. After complete hardening, the jellied meat is removed from the molds: neat and appetizing pyramids are obtained. To make extraction easier, you can lower the form into hot water(naturally, in such a way that it does not flood inside). And for “bedding” you can use lettuce leaves.
Big but original
If you don’t know how many guests are expected, or you don’t have time to bother with portioned jellied meat, you can make it no less beautiful, but for everyone. Instead of a regular bowl, use a plastic lid from the packaging in which the cakes are sold. They have these longitudinal hollows into which carrot sticks can be placed. At the bottom a composition is created using any available materials. Particularly successful will be those that involve sprigs of dill, rings of bright bell pepper and corn. After removing the jellied meat from the container, you will get a nice turret decorated on all sides.
Layered grace
We are used to seeing only desserts in color. However, this idea is also great for decorating jellied meat. Especially poured into rings or molds. In this case, since there is a turning over, the bottom layer is made decorative. Of course, unsweetened, based on broth with gelatin, to which cream is added (if the layer is intended to be matte) or food coloring, if you want to maintain transparency.
The next layer is laid only after the first one has completely hardened. It will be meat, preferably accompanied bright vegetables or greenery. The broth is poured in last, and well cooled, so that it does not melt the first layer and blur its boundaries.
After removing the jellied meats from the molds or rings, the top of each of them can be additionally decorated with slices of pickled cucumbers, olives, canned corn - depending on what idea was embodied in the decor.
Any holiday is not only a hassle, but also an opportunity for a woman to show her cooking skills. Today there is a huge selection of a wide variety of products that we can buy in any store. But the choice of cooking holiday dishes is as relevant as it was many years ago. And to make the chores enjoyable, you need to decide in advance not only on the menu, but also figure out how to beautifully set the table and decorate dishes, such as aspic.
What to make aspic for the holiday?
Probably everyone knows how to make aspic. There are many interesting recipes, and each housewife uses her own tricks to prepare any dishes. Jellied can be prepared from beef, pork, chicken, fish, you can make jellied tongue, and you can even cook jellied vegetables, jellied eggs and jellied seafood! In addition, to prepare aspic you can use a wide variety of vegetables, green peas, canned corn, carrots, sweet bright peppers, black olives, onions, fresh dill and parsley, celery, tomatoes, cucumbers, sour berries, such as cranberries and many other foods you love. It wouldn’t hurt to add aromatic seasoning that will enhance taste qualities aspic. For each aspic (fish, meat, etc.) you can buy whatever seasoning you like best. Fish aspic can be decorated with red caviar, which will make the dish fantastically beautiful and bright. In addition, neatly chopped vegetables, drenched in aromatic broth, will look attractive and appetizing on the table.
How to beautifully decorate aspic?
How to beautifully decorate aspic, how to make this ordinary festive, tasty and bright? Remember that the broth for aspic should be transparent. Decorating the aspic will not take much time, but you will need to apply a little patience and imagination. You can make a portioned aspic that will be convenient to eat. You can use beautiful shaped molds.
Today I offer you the most beautiful options aspic decorations from a variety of products. I hope these photos will help you make your table beautiful and truly festive!
prepare chicken aspic How to decorate aspic beautifully? If you do not know the answer to this question, you can find it in the presented article.
general information
Before we talk about how to decorate aspic made from meat and other ingredients, we should tell you what this treat is.
Jellied is a dish made from a mass that has thickened to a jelly-like state. As a rule, the basis of such a product is chilled meat or fish broth.
It is generally accepted that jellied meat is a type of aspic. But this is not true. After all, it is possible to achieve a jelly-like consistency in jellied dishes only by adding jelly-forming substances such as gelatin or agar-agar. As for jellied meat, this is independent dish, which does not require the use of the mentioned ingredients.
Basic products for making aspic
How to decorate aspic beautifully? The answer to this question is quite easy, especially if you have a very developed creative imagination. However, before you start decorating such a dish, you should understand what exactly you want to cook it from.
As a rule, aspic is made from beef or pork tongue, dark or white meat, as well as fish, birds, etc. But, in any case, no matter which of the ingredients you use, such a dish will definitely decorate the family table.
Details on how to decorate a jellied tongue
Pork or beef tongue- This is the most common product used to prepare jellied dishes. With it you can cover very beautiful table, which absolutely all your guests will definitely appreciate.
So, how to decorate a jellied tongue? For this we need:
- beef - 1 pc.;
- quail eggs - 4 pcs.;
- small carrots - 3 pcs.;
- green onions- middle beam;
- peppercorns - 10-13 pcs.
We prepare products
How should food be processed to make aspic? How to decorate with them original dish For festive table?
To do this, you need to boil quail eggs, then peel them and cut them in half lengthwise. It is also necessary to boil not very large carrots. It should be chopped into circles 0.5 centimeters thick. As for fresh parsley, it is recommended to rinse it in warm water, and then remove all the stems, leaving only beautiful petals. You also need to wash the green onions and chop them finely.
Decoration process
Now you know how to process products to make aspic. How to decorate it yourself? To do this, you need to peel the beef tongue from the casing and then cut it into thin slices. Next, you need to place the products on a not very high dish. Moreover, it should be placed in a checkerboard pattern. This is necessary to leave room for decoration. Next, you need to lay out the halves into the formed voids. quail eggs, circles boiled carrots, as well as fresh parsley petals. In addition, it is recommended to make separate piles of chopped green onions and peppercorns.
At the end, all ingredients should be carefully poured into the gelling agent. In this case, it is necessary to ensure that the laid out components remain at the bottom of the dish and do not float up.
How to serve?
What to do after the filler is formed? We described above how to decorate it. After this, the dish must be placed in the refrigerator and kept in it for at least 5 hours. After the specified time has passed, the filler should be removed and placed on festive table. Before placing it on the guests’ plates, it must be beautifully cut so that one portioned piece contains both a slice of tongue and vegetables and herbs.
Photo, decoration process
If you decide to cook it, it is recommended to form it in small glasses. After the dish has hardened, you can safely remove it from the dishes by sharply tipping them over. But first things first.
So, we need:
- boiled beef - about 500 g;
- gelling meat broth- use at discretion;
- fresh cucumber - 2 pcs.;
- small boiled carrots - 3 pcs.;
- fresh parsley - a large bunch;
- pomegranate seeds - about 150 g.
Decoration process
Before decorating the meat aspic, you should prepare several plastic cups. You need to place pomegranate seeds on their bottom, and then one circle at a time fresh cucumber and carrots. It is also recommended to glue fresh parsley petals to the walls of the glass using oil or fat. After this, the dishes need to be filled 2/3 full. boiled beef divided into fibers. Finally, all ingredients should be poured with jelly-forming meat broth. In this form, the product must be placed in the refrigerator and wait until the dish has completely hardened.
Serve to the table
After all the steps described, you should have a very tasty aspic. How to decorate it in cups was described in detail above.
After the dish has completely hardened, it must be removed from the refrigerator and placed on a large plate. To do this, the filled glasses must be turned over sharply. As a result, you should get a very bright and incredibly beautiful meat aspic, which can be safely presented to any holiday table.
Making a chicken appetizer
So, we need:
- boiled poultry meat - about 500 g;
- gelling meat broth - use at discretion;
- corn in canned jar- 1 PC.;
- fresh parsley - a large bunch;
- sweet red pepper - 1 pc.
Cooking a beautiful dish
So, how to decorate aspic? A photo of a dish using poultry meat is presented in this article. To make it yourself, you will need whole shells from chicken eggs or special springform molds of similar size. You should randomly put a little in them sweet corn, a few petals of parsley, diced sweet red pepper, and pieces of boiled carrots. It is also necessary to add fiber to the shell boiled meat birds. At the end, all the ingredients need to be poured with jelly-forming broth and sent to the refrigerator.
We present it to the table correctly
After the dish has hardened, you need to remove it from the refrigerator and carefully remove the shell or remove the springform molds. As a result, you should get a rather original filler, which has an unusual oval shape.
Before serving, all products should be placed on a large plate, pre-lined with lettuce petals and other greens.
Preparing fish aspic
Jellied fish is a traditional Russian dish which is most often done on new year holidays. To decorate it, we will need:
- boiled fish steaks - about 500 g;
- gelling fish broth - use at discretion;
- green peas in a can - 1 pc.;
- small boiled carrots - 2 pcs.;
- fresh parsley - a large bunch;
- large red caviar - 50 g
- red black caviar - 50 g.
The process of decorating a jellied dish
In this section of the article you will learn how to decorate jellied fish. To do this, you need to take a deep but oblong plate and place the boiled steaks of the main product on it. Next, you need to beautifully place green peas, as well as large red and black caviar, in the same bowl. In addition, slices of boiled carrots and parsley petals should be added to the fish. Finally, all ingredients need to be poured with jelly-forming fish broth. In this form, the dish should be placed in the refrigerator and wait until it hardens completely.
We present it correctly to the festive table
The finished jellied fish must be removed from the refrigerator and immediately presented to invited guests. Next, the dish should be cut into portions and placed on plates. It is recommended to consume it with a fork along with bread and other snacks.
Let's sum it up
As you can see, there are quite a few ways to beautifully decorate a jellied dish. By the way, if you want to do more original snack, then it is better to use special relief dishes to form it. In the future, you should simply turn them over a flat plate, as a result of which you will get a very beautiful aspic.
Simple, but very original!
Appetizers made from boiled sausage slices
1. "Butterfly"
1) Fold a slice of boiled sausage into a fan shape. In the lower third, use a toothpick to form a fan. This is a butterfly wing. You will need four of them.
Roll two slices of sausage into two tubes. 
2) Assemble the figure as follows: attach the lower wing blank to the body tube on one side, and then attach the upper wing blank to the top. 
3) In the same sequence, attach the wing blanks on the other side. 
4) Cut the second tube into rings. Make eyes, antennae and wing decoration elements from them. 
5) Place on lettuce leaves, garnish with berries or pieces of vegetables.
2. "Chrysanthemum"
1) Lay out 18 slices of boiled sausage folded in half in a path. 
2) Roll these slices into a roller, starting from the fold of the first slice. 
3) Tie the twisted roller in the lower quarter with a green onion feather. 
4) Place 12 quartered sausage slices around the core. These will be the lower petals of the “flower”. 
5) Open the petals of the core, decorate the “chrysanthemum” with greenery.
3. "Hedgehog"
1) Fold a slice of boiled sausage in half, and then into three folds like an accordion. 
2) Chop three folded slices with a toothpick. This is the basis of the future figure.
We will need five such blanks in total. 
3) Arrange three pieces, pinned together with toothpicks, to form a 3/4 circle shape.
Place the two remaining blanks on top, completing the figure to a hemisphere. 
4) Cut one slice in half and fold one half into a cone - this will be the “nose” of the hedgehog. 
5) Decorate with berries and herbs.
Jelly salad with eggs and vegetables
Ingredients
– 200 g carrots
– 200 g frozen green peas (or canned green peas)
– 350 g potatoes
– 200 g boiled ham
– 100 g apples
– lemon juice
- salt
- pepper
– 5 hard-boiled eggs
For the sauce:
– 6 tbsp. spoons of mayonnaise (see How to prepare REAL MAYONNAISE)
– 3 tbsp. spoons of thick sour cream
– 1 tbsp. spoon of prepared mustard
– 200 ml vegetable broth
– 20 g gelatin Preparation Boil potatoes and carrots and finely chop them into cubes, add boiled peas. If we use canned green peas, drain the liquid and use it to prepare the sauce.
Finely chop the ham and apples.
Sprinkle apples with lemon juice.
Mix all.
While the vegetables are boiling, prepare the sauce: mix mayonnaise, sour cream, mustard, salt and pepper.
Soak gelatin in 200 ml of vegetable broth for 40 minutes, then heat with stirring until the gelatin dissolves (do not boil), let cool until slightly warm (no higher than body temperature), mix with the mayonnaise mixture and season the prepared products.
Line the mold with cling film so that the edges hang down, distribute half of the vegetables seasoned with the sauce on the bottom of the mold, lay out the boiled eggs and cover with the other half of the vegetables.
Cover with film and place the salad in the refrigerator for 8 hours until the jelly hardens completely.
Then place the frozen salad on a plate.
Garnish with sweet peppers, green leaves and other decorations to taste.
Snack cake “Liver”
Ingredients
– 700 g beef liver
- 3 eggs
– 60 ml milk
– 100 g flour
– 200 g onion
– 200 g carrots
– 3 cloves of garlic
– mayonnaise or thick sour cream
– vegetable oil for frying
– salt, seasonings to taste
For decoration:
– 3 boiled eggs
- tomatoes
– greens, etc. to taste and imagination
Preparation 
Finely chop the onion with a knife. Grate the carrots on a medium grater.
Fry the onion in vegetable oil until transparent. 
Add grated carrots to the onion and fry well. 
Add the garlic squeezed through a garlic press to the mayonnaise and mix.
NOTE. To taste, mayonnaise can be replaced with thick sour cream with the addition of salt and seasonings. 
We clean the raw liver from films and pass it through a meat grinder.
Add eggs and milk and mix.
Then add flour, salt (you can add seasonings to taste) and mix well. 
In a heated frying pan with oil, fry the liver pancakes on both sides (5 minutes on each side, over medium heat).
Makes 5 pancakes with a diameter of 16 cm.
To prevent the pancakes from breaking when turning over: when the pancake is fried on one side, it will easily roll from the frying pan onto the plate, and from the plate we turn it over onto the frying pan and fry the other side. 
Let the pancakes cool until slightly warm, no higher than 35 degrees. C (since the emulsion of real mayonnaise disintegrates at temperatures above 45 degrees C).
ASSEMBLY OF THE CAKE
Place the warm pancake on a plate and spread mayonnaise on top. 
Place carrots and onions on top. 
Cover with the next pancake and repeat the greasing and spreading procedures. 
Collect all the pancakes in this way, cover with film and place in the refrigerator for 3-4 hours (or overnight) to soak.
Then decorate to taste and serve.
CAKE DECORATION DECORATION OPTION 1 (as in the photo in the header)
Grease the top of the cake with mayonnaise, lay out the grated whites and yolks.
We cut the base of the cake into 12 pieces along the radii and form 2 cakes from a piece (as shown in the photo), filling the gaps with lettuce, vegetables, mushrooms and other products to taste.
On top we will place “roses” cut from hard-boiled eggs (you can put a little red caviar in their middles) and other decorations to taste.
DECORATION OPTION 2 
Grease the cake with mayonnaise on all sides, sprinkle grated egg whites on the sides, and grated yolks on top.
Decorate with sprigs of greenery and “roses” of tomatoes.
DECORATION OPTION 3 
We do not cut the assembled cake.
Grease the top of the cake with mayonnaise, sprinkle grated egg whites on top.
OPTIONS FOR PREPARING THE BASE OF LIVER OR MEAT OR FISH SNACK CAKE
Cut 700 g of liver into pieces and fry in oil. Or you can take boiled meat - beef, pork, chicken, turkey. Separately fry the chopped onion(can be added with finely chopped carrots). Hard boil 3-4 eggs.
The ratio of products can be taken according to taste; you can also, for example, add chopped Bell pepper, processed cheese, fried mushrooms, etc.
Let's put everything through a meat grinder together. Add to the still lukewarm mass 150-200 g of softened room temperature butter, salt, add seasonings to taste and mix thoroughly until smooth.
Place the mixture in a mold lined with cling film and place it in the refrigerator to harden for 3-4 hours (the butter will give the mass hardness as it cools).
Remove the cooled cake base from the mold, place on a plate and decorate to taste.
Tongue in Swan Lake jelly
You can decorate meat or fish aspic in a similar way. 
This method of decoration is suitable for any aspic, be it fish, jellied meat...
IN in this case preparing jellied tongue.
Wash the tongue, add cold water and cook over low heat for 2-4 hours. An hour before the end of cooking, add salt, carrots, onions, 10 minutes before the end of cooking - Bay leaf.
Remove the finished tongue, remove the skin under cold running water, immerse it in the broth again, bring to a boil and boil for another 5 minutes.
Cut the tongue into slices and place on a plate.
Clarifying the broth (but this is not necessary - you can simply strain). Lightly beat the egg white, mix with big amount pour a little chilled broth into the boiling broth in a thin stream, stirring continuously. When the protein has curdled, strain the broth through a colander lined with gauze or a cotton napkin.
Add pre-soaked gelatin to the broth, bring to a boil while stirring and immediately remove from heat.
Pour hot broth over the tongue slices and set them to cool and harden in a cool place.
At this time we prepare decorations for the dish.
Products for decoration:
4 eggs,
small onion head
boiled carrots (preferably half-raw),
dill,
parsley,
instant coffee or ground coffee,
peppercorns (the smallest you can find),
a couple of mint and basil leaves,
young garlic. 
Reeds. We take the strongest dill stalks and at the end of thick dough we stick knobs in the shape of reeds. Then the dough must be slightly moistened so that the instant (or ground) coffee sticks. Roll the dough in ground (or instant) coffee and the reed is ready - it turns out very realistic. 
Lilies. We cut a small onion head in the shape of a basket and rotate each inner layer 30 degrees to give the shape of a flower, insert thinly sliced carrots inside, and the stamens are ready. 
Swans. We cut off the layer of 2 eggs obliquely, closer to the thin part, giving stability to the shape of the body. We cut out the cut part in the shape of a tail, as in the photograph (if your imagination allows and you have time, then go ahead and experiment in inventing your own methods).
Cut out the necks and wings from the remaining two eggs. We cut out a “beak” from a carrot, which we place on a toothpick. The smallest peppercorns will be the “eyes”. Before inserting the “eyes”, you need to drill through the white with the blunt end of a toothpick. We do this with all the holes in the entire “structure”.
You need to be careful with egg whites, because... it is very fragile and breaks easily.
We string the neck onto a toothpick and insert the other end into the body at an angle. We cut out 3 pockets on the body - 2 along parallel to each other, and one across for the tail. We put everything in its place.
We cut out “legs” from carrots. 
We use dill to imitate the shore and grass. Insert young garlic and “reeds” into the frozen aspic. If they do not hold, we pierce holes in the meat with a toothpick and insert “reeds” into them. 
Tongue in jelly, filled in a figured form 
Jellied meat "Piglet"
Prepare jellied meat (jelly) or aspic according to your favorite recipe.
Add gelatin, diluted according to instructions, to the broth to ensure it hardens well.
In plastic liter bottle(or another suitable size) add finely chopped solid parts of jellied meat, then pour in the broth.
It is necessary to fill not under the neck of the bottle, but a little less. Then after hardening top part the contents of the bottle will be flat. It will become the belly of the pig, and it will lie steadily on the platter.
Close the lid and place the bottle in a horizontal position in the refrigerator until completely solidified (at least 4-6 hours).
Carefully cut the bottle before serving. sharp knife, remove the aspic and place on a plate with salad greens.
Make ears, a snout, and a tail from sausage or ham, as shown in the photo. Make eyes and nostrils from clove buds.
Jellies and jellied meats are served with Russian table horseradish.
Decoration of chicken aspic 
Before pouring jelly pieces boiled chicken It is recommended to fry a little in vegetable oil or in a mixture of vegetable and butter (1:1) until slightly crispy in color. Or you can fry it a little in the oven.
Jelly "eggs"
Wash raw eggs thoroughly, cut off the tops, pour out the contents and use them for various dishes.
Wash the empty eggshells, cook in boiling water for 2-3 minutes and dry.
Then lubricate the inside vegetable oil(there should be no excess oil).
Pour in the prepared cooled jelly, then pour out and place in the refrigerator for 15 minutes until the layer on the inner surface of the shell hardens sufficiently. This will prevent the products being placed from appearing on the surface itself. To make the outer layer even thicker, you can repeat rinsing with the jelly solution.
Then carefully place in the eggs various products, pour in the jelly and put it in the refrigerator to harden.
When hardened, peel the shell and serve.
If the shell sticks to the jelly, rinse briefly - 2-3 seconds - with hot water before cleaning.
Note. To simplify and speed up the preparation, you can not pre-rinse the shell with the jelly solution, but immediately add the food and pour in the jelly.
Jellied fish
Ingredients:
fish - 1.5 kg (preferably sturgeon)
onions - 2 pcs.
carrots - 4 pcs.
bay leaf - 2-3 pcs.
vinegar - 1/2 tbsp. spoons
gelatin - 2 full teaspoons
lemon – 1 pc.
carnation
allspice
salt
sugar
greenery
Preparation
Cut the prepared boneless fish in portioned pieces.
Pour cold water over the heads, bones and fins and slowly bring to a boil, add chopped carrots and parsley roots, celery, onions, bay leaves, allspice, cloves, and salt.
Cook for at least one hour.
Then strain the broth through a sieve, boil again and put the pieces of fish into it. Cook until done for 15-20 minutes. After this, remove the finished fish from the broth and cool.
For special transparency, the broth can be clarified: lightly beat the protein, mix with a small amount of broth, pour into the broth while actively stirring and bring to a boil, then strain through a cloth.
Add vinegar, sugar and pre-soaked gelatin to the broth. Heat until the gelatin dissolves, strain through a sieve lined with a napkin (you don’t need to strain), and cool to room temperature.
Place the fish nicely in a dish, pour in the broth and place in a cool place. Jellied fish can be decorated with lemon, carrot pieces, olives and herbs (see photo).
Decoration of a banquet fish dish
Greek stuffed carp
Ingredients:
1 carp weighing 1 kg
6 fresh large champignons
2 eggs
3 tbsp. tablespoons melted butter
1/2 cup sour cream
1/3 cup breadcrumbs
1/3 teaspoon ground black pepper
2 tbsp. tablespoons chopped parsley
salt to taste. Preparation Fresh champignons Sort through (clean if necessary), rinse thoroughly under cold running water and cut into thin slices along the grain. Place mushrooms in enamel pan, add salt and black ground pepper, do not pour in a large number of water and simmer over low heat with the lid closed.
Beat the egg whites, mix with the yolks, mashed with butter, breadcrumbs and salt, add stewed champignons and mix everything thoroughly.
Rinse the prepared and gutted carp well under cold running water, dry with kitchen napkins and rub outside and inside with a mixture of salt and ground black pepper.
Fill minced mushroom belly of the fish and sew up the hole.
Pour some water onto a baking tray and place stuffed carp, sprinkle with chopped parsley and drizzle with melted butter.
Place the baking sheet with the carp in a preheated oven at 180 degrees. Remove from the oven and bake over low heat for 40-45 minutes, periodically basting the fish with juice from the baking sheet.
10 minutes before the end of baking, pour sour cream over the carp.
Serve hot with plenty of herbs, olives and lemon slices.
Chicken aspic 
Chicken aspic, cooked in shaped molds, topped with a layer of mayonnaise with gelatin, a large “heart” of sweet red pepper, a small green “heart” of cucumber peel.
Pour mayonnaise with gelatin into the molds, after it hardens, add chicken aspic. After hardening, remove from the molds and decorate with cut out “hearts” on top.
To make the large “heart” stick better to the jelly, before applying it, its lower side can be slightly heated in a dry frying pan to a temperature of 40-45 degrees. With or coat the underside with lukewarm jelly.
“Hearts” can be conveniently cut out using die-cutting or a paper stencil.
Salad "Monomakh's Hat"
Another salad design option: 
Ingredients:
beets - 1 pc.,
potatoes - 3 pcs.,
hard cheese - 100-150 g,
eggs - 3-4 pcs,
carrots - 1 large piece,
pork - 300 g,
pomegranate - 1 pc.,
walnuts - 50 g,
green pea,
mayonnaise,
garlic - 1 clove,
salt
Preparation
Boil beets and potatoes, cool, peel and grate coarse grater on different plates.
Wash the raw carrots, peel and grate on a fine grater.
Boil the eggs, peel and grate the whites on a coarse grater and the yolks on a fine grater into different plates.
Boil the meat and cut into cubes or strips.
Grate the cheese on a coarse or fine grater.
Finely chop the walnuts or grind them using a blender.
Pass the garlic through a garlic press and mix with mayonnaise. 
Lay out the salad in layers, pouring mayonnaise mixed with garlic over each layer (you can also lightly salt some layers):
1st layer: half a potato
mayonnaise
2nd layer: beets
mayonnaise
3rd layer: half a carrot
mayonnaise
4th layer: half walnuts
5th layer: half the meat mayonnaise
6th layer: remaining potato mayonnaise
7th layer: egg yolks mayonnaise
8th layer: half cheese mayonnaise 
9th layer: remaining meat mayonnaise
10th layer: remaining carrots 
Top the whole salad well with mayonnaise.
Make a edging of cheese along the edge of the salad (lightly grease the cheese with mayonnaise), apply a edging of grated cheese on top of the cheese egg white and sprinkle a little with chopped walnuts.
In order to make a decoration in the form of a crown, you need to cut the red onion in half in a zigzag manner and divide the onion into 2 halves. Take out the middle of one half of the onion and make a “crown” from the remaining 1 or 2 layers.
Place the “crown” on the top of the “cap” and fill it with pomegranate seeds.
Decorate the salad with pomegranate seeds and diamonds cut from beets and leave to brew for 8-12 hours.
Before serving, decorate the salad green peas(if you decorate with peas in advance, they will wilt).
Salad “Pomegranate Bracelet”
Ingredients:
beets - 1 pc.,
onion, sweet – 1 medium onion,
potatoes - 2 pcs.,
beets - 1 pc. (or medium-sized carrots - 2 pcs.) - choose to taste
chicken breasts - 2 pcs.,
hard-boiled eggs - 2 pcs.
pomegranate - 1 or 2 pcs. - depending on the chosen decoration method (see below),
walnuts (finely chopped) - 50 g,
mayonnaise,
spices ( nutmeg, cardamom, pepper) - to taste,
salt.
Preparation 
Original and very beautiful salad. It will not only please your household, but will also bring health benefits.
Boil beets (or carrots - choose to taste), potatoes and eggs. Grate the boiled vegetables and eggs on a coarse grater into separate plates.
Boil the chicken fillet until tender and cut into strips or cubes.
Finely chop the onion and fry. 
Place the salad on a large flat dish in successive layers. But there is one trick - first you need to place a glass in the center of the dish to lay out the salad in the shape of a ring.
Some layers, if desired, can be lightly salted and flavored with spices. 
1st layer: potatoes, lightly grease with mayonnaise.
2nd layer: beets (or carrots), lightly grease with mayonnaise.
3rd layer: walnuts.
4th layer: half the chicken, lightly grease with mayonnaise.
5th layer: fried onions.
6th layer: eggs, lightly grease with mayonnaise.
7th layer: half the chicken, lightly grease with mayonnaise.
Carefully cover with film and place in the refrigerator overnight to soak.
Before serving, coat with mayonnaise, remove the glass and decorate.
Design option 1: 
Design option 2: 
Salad decoration (shortly before serving):
Option 1: Sprinkle with walnut pieces and pomegranate seeds.
Option 2. Cover the entire surface of the salad with pomegranate seeds.
And we get the “Garnet Bracelet”.
ANOTHER OPTION FOR THE SEQUENCE OF LAYERS:
1. Boiled potatoes(three on a coarse grater) mayonnaise
2. Smoked chicken legs- 2 pcs. (finely chop the meat without skin) mayonnaise
3. Boiled beets (coarsely grated) mayonnaise
4. Walnut- 1 glass mayonnaise
5. Boiled eggs- 3 pieces (three on a coarse grater) spread mayonnaise generously over the entire surface
6. Sprinkle pomegranate seeds on top.
Never forget to use your imagination. You can decorate this salad like this: 
Salad roll “Stump” 
Ingredients:
For pancakes:
250 ml milk
2 eggs
flour (amount according to dough consistency)
salt
1-2 tsp. paprika
1 medium onion
parsley - to taste
For the salad:
2 boiled potatoes
2-3 boiled carrots
3 eggs
small pickled mushrooms (in this case, honey mushrooms)
200-300 g ham
mayonnaise (or thick sour cream)
dill, parsley
For registration:
soft processed cheese
2 eggs
small pickled mushrooms
dill and parsley
Preparation
We bake pancakes.
These ingredients make about 6 pancakes.
Mix pancake dough from eggs, milk and flour.
Add paprika, finely chopped onions and herbs (greens to taste).
Let's bake. Grease each pancake with butter.
Let's prepare the filling.
Grate the boiled potatoes on a coarse grater and mix with chopped dill and mayonnaise (sour cream).
Grate the boiled carrots and mix with mayonnaise.
Grate the eggs or finely chop them and also mix with mayonnaise.
Finely chop the mushrooms and mix with chopped herbs, adding a little mayonnaise.
Cut the ham into cubes or thin strips and add mayonnaise.
We form a foam roll.
We grow it on the table cling film. We cut the pancakes in half in diameter and grease one side with melted cheese.
Then we lay the halves overlapping on the film with the greased side up and a cut in one direction. We place the halves of the pancakes, which turned out to be larger, at the end of the rolled roll (so that they are on the outside in the rolled roll).
We lay out the fillings along the laid pancake “path” in stripes in random order (we leave some of the fillings for the “roots”).
Lifting one side of the film, roll the “track” into a tight roll.
Place the resulting “stump” with its end on a flat plate or dish (with equal cuts of pancakes facing up).
We cut off the protruding ends of the pancakes - they will be useful for making roots.
We make a “stump”.
From the remaining filling we form “roots” on a dish.
Cover the surfaces of the “roots” with the remains of the pancakes. To glue the joints and seams, lightly grease the contact surfaces of the pancakes with soft cheese (it acts as glue).
We decorate the “stump” with mushrooms and herbs, as shown in the photo.
Next to the “stump” you can install 1-2 “fly agarics” - caps from halves of small tomatoes, legs - from pieces of potatoes or from medium-sized eggs.
NOTE. If processed cheese It’s a bit hard, you can warm it up a little until it softens in a water bath.
