| Ingredients for "Jellied with Stuffed Tongue" | |
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| Recipe "Jellied with stuffed tongue" | |
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aspic, jellied meat
Products:
- rabbit (1 kg)
- 1 red onion
- 2 cloves garlic
- 1 carrot
- 1 bell pepper
- 1 bunch tarragon
- 50 ml white wine
- 1.5 sachets of gelatin
- 1 l. meat or chicken broth
- vegetable oil
Preparation:
1. Cut the rabbit, cut it and fry it. Place in a saucepan, add broth and wine.
2. Add onions, carrots, garlic to the pan. Simmer for 2 hours. Pour the broth into a bowl and add diluted gelatin.
3. Bake the bell pepper in the oven for 15 minutes, then put it in a bowl and cover with a lid to steam, remove the skin. Chop the greens.
4. Cover the bottom of the mold with film. Lay out in layers: pepper-greens-rabbit. Repeat layers. Add the last layer of pepper. Pour in the broth and refrigerate until completely frozen.
- Products:
- 1 kg pork feet
- 2 carrots
- 3 cloves of garlic
- 2 onions
- salt
- black peppercorns
- laurel sheet
Preparation:
1. Pork feet scorch, wash hot water and clean off any keratinized parts of the hooves and remaining bristles. Peel the carrots, onions and garlic.
2. Place the prepared products in a saucepan with cold water, add salt, spices and put on the stove. After boiling, cook over medium heat for 5-6 hours, until the legs are soft.
3. Strain the finished broth through several layers of gauze. If it is liquid, you need to add gelatin.
4. Separate the edible parts of the pork legs, chop small pieces and pour in broth. Place the finished jellied meat in the refrigerator to harden. Serve with horseradish.
- Products:
- 1 kg pork feet
- 1 turkey leg
- 1 carrot
- 1 onion
- salt
- black ground pepper
- garlic
Preparation:
1. Wash the pork legs, singe them, scrape the skin. Place meat products in a saucepan and add water. Boil.
2. In the middle of cooking, add salt to taste, carrots, onions in peel.
3. At the end of cooking, separate the meat from the bones, place it in containers and pour in the strained broth. Add pepper and grated garlic. Place in the refrigerator until hardened.
- Products: 1 chicken
- 10g gelatin
- garlic
- 1 egg
- salt
- black peppercorns
Preparation:
1. Wash the chicken, dry it, cut it, gut it. Boil in salted water until tender.
2. Soak the gelatin, put it in the broth, add salt and pepper.
3. Add chopped garlic.
4. Separate the meat from the bones and chop finely.
5. Pour broth over the meat; if the broth is cloudy, you need to strain it through cheesecloth. You can put a hard-boiled egg cut into mugs on top.
Preparation:
1. Peel the carrots and onions, remove the films from the veal. Place the prepared products in a pan with cold water, add spices and salt.
2. Place the pan on the stove, bring to a boil and cook over low heat for 40 minutes. Strain the finished broth.
3. Pour gelatin, previously dissolved in water, into the broth in a thin stream with constant stirring, bring to a boil and cool.
4. Cut the meat in portioned pieces, place in molds or a deep dish, decorate with slices of boiled egg, carrot stars, olives and herbs. Pour in the broth and refrigerate. Serve after the broth has hardened.
Advice : Meat for aspic should be lean: emulsified fat will make the broth opaque.
Preparation:
1. Place the washed and cut into pieces heart and lung in a saucepan with cold water.
2. The fetlock joint and tail, previously soaked in cold water for 1-2 hours, are cut into pieces and also placed in a pan.
3. Add peeled carrots and cloves of garlic, laurel. leaf and black peppercorns.
4. Add salt, place the pan on the stove, bring to a boil and cook over medium heat for 5-6 hours. Strain the finished broth. Cut the heart and lung into pieces, place on a dish and pour over the broth. Serve 2-3 hours after the broth has hardened.
Advice : In order for the jelly broth to acquire a beautiful amber hue, you need to cook it together with carrots.
Preparation:
1. Rinse the fish fillet under cold running water, dry with a paper towel, sprinkle with a small amount. lemon juice.
2. Place onions in 0.5 liters of water, add the remaining lemon. Boil juice and spices. Cook in this mixture fish fillet for 10 minutes, then cool. Soak gelatin in cold water.
3. Cut the fish into large cubes. Strain 250 ml of fish stock. Warm it up with tomato juice, wine, vinegar, celery salt, ground red pepper and tarragon, but do not boil.
4. Squeeze the gelatin and dissolve in the hot broth. Pour a thin layer of liquid over the bottom of the fish preparation dish. Let the liquid harden in the refrigerator.
5. Place fish cubes and peas mixed into the mold, pour tomato jelly into it. Allow the jellied meat to harden in the refrigerator. Cut lemon into thin slices.
6. Place the jellied meat on a plate and garnish it with lemon and dill.
Preparation:
1. Pour gelatin into a glass cold water and put
for swelling for 1-1.5 hours.
2. Place the fish fillet in a pan, add cold water, pepper, parsley root, carrots, onions, add salt and cook for 30 minutes at a low boil. 5 minutes before the end of cooking, add the laurel. sheet. Peel the garlic and chop it. Remove the finished fish and chop.
3. Strain the broth, place chopped fish in it, boil at low boil, add soaked gelatin and, stirring, bring to complete dissolution. Then cool slightly, add chopped garlic, pour into suitable dishes or molds and place in a cool place to harden. Serve with horseradish sauce.
Preparation:
1. Boil a piece of sturgeon with the addition of roots and laurel. sheet and cool.
2. From the broth obtained when cooking fish, prepare 3-4 tbsp. clear jelly. Cool the finished and strained jelly.
3. Cut the cooked fish into thin pieces, place on a baking sheet or dish so that there is free space around each piece for jelly. Garnish the fish pieces with lemon slices, pieces of crab or crayfish, and capers.
4. The decoration must be secured with chilled jelly, pouring it over the pieces of fish from a spoon. After this, pour the pieces of fish in an even layer of jelly in 2-3 batches.
5. When the aspic has cooled, cut each piece of fish with the end of a knife and place it beautifully on a plate. Serve with horseradish with vinegar or mayonnaise.
Advice: Before use, pickled capers should be washed very well in warm water to remove extra salt and bitterness.
Preparation:
1. Wash the champignons, chop finely, boil in salted boiling water, strain.
2. Pour agar-agar into 2 tbsp. water, place the dishes on the stove until the agar-agar is completely dissolved, but do not bring to a boil. Then dilute the solution with a hot decoction of mushrooms so that a total of 5 tbsp is obtained. liquid, add salt, stir and pour over mushrooms.
3. To harden, place in the cold. Serve the sauce with the aspic.
4. Provencal sauce : Grind the egg yolks with granulated sugar, while gradually adding butter: first add droplets, and then in a thin stream. When the mixture thickens a little, add lemon little by little. juice until the mixture completely swells. Place in the cold.
Agar-agar- a substance obtained from brown algae, used in the production of jelly marmalade, jellies, puddings, meat and fish jellies. products from vegetables and fruits, ice cream, marshmallows, marshmallows, cheese, juices, milk jelly desserts.
Preparation:
1. Clean the fish, gut it, remove fillets from the bones. Place the head, fins, bones, tail and, if available, caviar and caviar in a saucepan, pour 4-5 tbsp. cold water, add onion, carrots, bay. leaf, coarsely crushed black pepper, add salt and cook, covered with a lid, over low heat.
2. Cook until all the bones are softened. Strain the broth, pour it into a clean pan, let it boil, then put the fish fillet cut into slices into the pan, let it boil and reduce the heat. Remove the finished fish with a slotted spoon and cool.
Gelatin, filled with 2 tbsp. l. cold fish broth, place on the edge of the stove so that it disperses. Strain all the broth again, leave half for the sauce, boil the rest and add liquefied gelatin to it, stir without letting it boil.
4. Cool the finished jelly. When it hardens to the consistency of raw egg white, take a jellied mold and pour liquid onto the bottom in a finger-thick layer, put the mold in the refrigerator so that the jelly hardens. After this, put the mold on its side and fill all the walls with jelly, gradually turning the mold so that it is all covered with frozen jelly to the thickness of a finger.
5. Place it in the refrigerator so that the jelly hardens well. When the jelly has hardened, place the fish in the mold and pour in the remaining jelly. Serve with a side dish of hard-boiled eggs and pickled cucumbers. Serve the chauffroy sauce separately.
6. Preparing the sauce: fry the flour in butter, dilute with the reserved broth and boil for 5 minutes. Remove from heat, add wine and salt.
Preparation:
1. Peeled carrots, cauliflower and boil the roots in salted water until soft. Cut the carrots into oblong pieces, celery into cubes, divide the cauliflower into small pieces, boil the egg, cut into slices.
2. B meat broth add lemon. juice (or lemon acid), soaked gelatin. Place over low heat and heat until the gelatin is completely dissolved.
3. Pour the broth in a thick layer. 0.5 cm into round molds and let it harden. Place egg slices, peas and other vegetables on top. Cool the jelly until half cooked and fill the molds with it to the brim.
4. Place the finished aspic on a flat dish and decorate with celery sprigs.
Advice: Celery is a great addition for meat and vegetable dishes. Celery roots in fresh especially good in combination with tomatoes, potatoes and vegetable puree.
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 comes from a broth made 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. Pour cold water over the legs 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 it. taste qualities. 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.
A festive feast always amazes with the variety and beautiful presentation of dishes, and we are constantly looking for creative ideas for their decoration. In this matter, special attention should be paid to the jelly, because a well-thought-out idea on how to decorate aspic can result in a real work of art. There is an extensive base for artistic experiments here, because the flight of imagination is truly limitless, but we still want to offer several options.
Decoration products
Decorating aspic dishes is an incredibly exciting activity, despite the fact that all this cooking takes quite a lot of time. But how nice it is to receive compliments from guests for your efforts in the kitchen. Therefore, we arm ourselves with ideas, and, most importantly, the necessary products, and we begin to sculpt beauty.
For fish aspic excellent option Beautifully decorated slices of lemon and lime will be used for decoration. The contrast of yellow and green always looks impressive, and in the company of gifts from the seas and oceans, this citrus tandem will become irresistible.
Seafood looks very beautiful in fish jellied fish: baby octopuses, shrimp, shining eggs. But diluting the marine fauna with terrestrial flora is also not prohibited, but on the contrary, it is encouraged.
You can safely add capers and gherkins to the aspic, general form The dishes will only benefit from this.
A riot of colors and brightness will add to a gelatinous appetizer, whether from fish or meat, colorful vegetables. Boiled carrots, for example, are the most favorite decorative material for all housewives.
However, from onions and green onions, colored bell peppers, yellow, black and red tomatoes, cucumbers and various greens, you can create truly incredible pictures from ordinary patterns and colors to complex landscape compositions.
They will immediately come to your aid green pea with sunny corn, variegated beans, black olives, pomegranate seeds and cranberries, which also play an important aesthetic role in all this splendor.
Natural motifs under a layer of transparent meat or fish jelly are also pleasing to the eyes of eaters. Mushrooms and basil leaves can create a real autumn painting on the table.
Well, how can we do without boiled eggs, this product can easily be considered the main artistic element. Making lilies, chrysanthemums and daisies, swans and other beautiful figures from pliable protein is as easy as shelling pears, but this design of the signature New Year's snack dish will look simply stunning on the table.
Technology for decorating jellied dishes
Well, if we have figured out the selection of products for decoration, now it’s time to discuss all the subtleties and secrets of beautiful presentation of jelly.
Transparency
Firstly, the main advantage of a beautiful aspic lies in the transparency of the broth. If the broth is crystal clear, then any, even the simplest decoration of the dish will look amazing.
Cloudy jelly, on the contrary, threatens to spoil even the most meticulously and artistically ideally compiled “herbarium”.
Dishes for aspic
Secondly, you should decide in advance which type of serving of the gelatinous snack is preferable for you. For example, at an official reception, portioned aspics served in separate glasses or bowls are very effective.
With your family or close circle, you can limit yourself to a shared dish. This is what determines what design you should choose for the appetizer.
Matte or colored decoration
Multi-layer color fruit jelly We are all used to seeing it for dessert, however, even with fish and meat aspic, this decorative technique is in great demand.
Often, for such decoration, a two-layer filling is used: 1 main layer is broth with meat and vegetables, the 2nd layer is decorative, with the addition of cream or food coloring any shade.
To make such an original jellied meat, you must first pour 1 layer of broth with gelatin dissolved in it, and only after it hardens can we pour the next layer on top.
The order of pouring the colored broth completely depends on your imagination, but if the intention is to remove the jellied meat before serving from the mold, then it is best to make the bottom layer colored or matte (creamy).
One large aspic
Making one large jellied meat does not imply its subsequent removal from the mold and is served, as a rule, in a large container. There are incredibly many decoration options for this type of aspic.
You can simply place the meat on the bottom of the plate, pour a small amount of broth over it and leave to cool in the cold. After that, on top of the frozen jelly, we steal any combination of vegetables, eggs or herbs you like, and then carefully pour in the rest of the broth.
Design of jellied tongue “swans in a pond”
Decorate the jellied meat in this case we will be there after it hardens. Therefore, having laid out carefully cut slices of boiled tongue at the bottom of the container, fill everything with broth with gelatin and set it to harden. Well, after 4 hours you can begin to directly decorate the dish.
Ingredients
- Boiled eggs - 4 pcs.;
- Onion head - 1 small piece;
- Boiled carrots - 1 pc.;
- Black peppercorns - 4 pcs.;
- Dill and parsley - 1 bunch;
- Basil - 4 leaves;
- Garlic arrows or wild garlic – 10 pcs.
- Dough – 50-100 g;
- Ground coffee – 2-3 tsp;
Reeds
We make reeds. We stick pieces of dough onto the ends of 6 garlic arrows, no more than 10 cm long, and then roll them in coffee until the dough turns brown and looks like reeds.
Lilies
Now let's make lilies. Cut the onion head in half crosswise and cut out corners from each half, making a flower.
After this, we rotate the onion layers around an axis, giving the product the shape of a lily. And in the center of this beauty we place thin and short carrot sticks - the stamens of the lily.
Swans
Well, the next stage we will have swans. Cut off the white of 2 boiled eggs a little on one side for stability. We cut out the tail from the cut, and cut off the barrels of the other two eggs - these will be the wings of the swans.
After this, we attach the part to the “body” with toothpicks. We make paws and beak from boiled carrots, and eyes from black peppercorns.
Assembling the composition
Now you can assemble a landscape composition. On one side of the dish with jellied tongue, place chopped dill and parsley as herbs.
We stick the reeds and the remaining garlic arrows. We place swans nearby, and onion lilies with basil leaves a little further away.
And here is the result.
"Peacock" decoration
There is another equally effective, but easier to implement option, how to make a jellied tongue using “egg birds”. In this case, the painting from aspic can be called “Peacocks”. For decoration you only need a couple of eggs, a few pitted olives and green onions.
- It is necessary to arrange slices of boiled tongue at the bottom of the dish in the shape of a peacock's tail, after which we place circles of chopped olives on top of each of them.
- Next, beautifully arrange the green onions between the meat pieces. The greens should be positioned so that the sharp tips point upward.
- Well, at the base of the entire structure we lay out three bird figures cut from egg white sides. We form the nose from boiled carrots, the eyes from pieces of olive.
- We decorate the bottom of the dish with curly parsley and then very carefully pour the broth mixed with gelatin over everything. After hardening, this treat will become the main decoration of the table.
Fish aspic
Recently for making beautiful jellied meat clever housewives adapted for this task Silicone forms for cupcakes and jellies. And it is worth noting that a dish prepared using such forms looks simply incomparable.
However, special containers made of silicone or ceramics are now produced for jellied meat. Decorating fish aspic today is not a difficult task if you have such a special form in the house. But how can you add a special charm to a dish?
For example, you can cook colored jelly fish with plenty of vegetables and a lemon scallop.
- To do this, place thin slices of lemon and green olives on the bottom of the mold.
- After this, we separately grind the fish fillet, red, yellow and green bell peppers, a little tomato and pickled cucumber, and then mix it all with gelatinous fish broth and pour it into the mold.
After hardening, we will have a magical and tasty jellied fish.
If there is no form
However, if you don’t have such a lifesaver at home as an original mold, then you can simply place neatly chopped fish slices on the bottom of a transparent container and pour a small layer of broth over them.
After hardening, we lay out greens, pepper circles or peeled and boiled shrimp, octopuses along the walls of the container, in general, we create beauty at our own request, and then fill everything with the rest of the broth.
Fish aspic looks very beautiful in portioned containers, such as glasses, ice cream makers, wine glasses, glasses. And most importantly, it’s practical, because guests won’t have to feel the awkwardness of reaching across the entire table in the hope of getting their share of the goodies.
Pig from a bottle
In addition to silicone and ceramic fish, you can often see quite funny and cute piglets on sale. In such molds, the decoration of jellied meat will become truly masterpiece.
But even in the absence of a formal kitchen assistant, a pig can be made from such handy tools as an ordinary plastic bottle.
For example, if you pour gelatin broth with chopped meat and pre-designed vegetable decorations into a bottle, and after the jellied meat has hardened, carefully cut the plastic and take the snack out into the light, then using simple manipulations you can make a cute little pig.
All we have to do is decorate the meat aspic by cutting out ears and a snout from boiled carrots, making eyes from olives or peas, and a tail-hook from sausage. Original, beautiful and simple.
Jellied on the festive table "Faberge"
Despite the fact that the Easter holidays have already passed, this design of chicken aspic never loses its originality. How could it be otherwise, because it’s not often that you come across such beauty and deliciousness on the table.
To bring this wonderful snack to life, we will need several eggshells with a hole on the side of the wide base. The inside of the container should be thoroughly rinsed and the white film removed.
After this, in order to decorate our masterpiece and give it freshness, we fill the shells with finely chopped vegetables (tomatoes, peppers, carrots, corn, herbs) and 2/3 chicken meat. And then pour chicken broth with gelatin diluted in it.
After hardening in the refrigerator, all we have to do is peel off the shells from the jellied “eggs” and place them on a dish.
Preparing jellied meat is undoubtedly not an easy task. However, even at the finish line of this entire kitchen, an equally important stage awaits us - decoration. Many housewives do not know how to decorate aspic in an original way, but we hope that our tips will help solve this problem.
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 this case, we are 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 into portions.
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 you can decorate 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 ground black pepper, pour in a small amount of water and simmer over low heat under a closed lid.
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 rim of cheese along the edge of the salad (lightly grease the cheese with mayonnaise), apply a rim of grated egg white on top of the cheese 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 with 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.
