Jellied meat
Instead of beef you can use chicken.
Also, it is possible to add any vegetable to taste.
The filler can be cooked in a great shape, but I like to do it in batches, then it is very convenient to bring to the table.
The amount of said ingredients is obtained 6-8 servings.
Also, it is possible to add any vegetable to taste.
The filler can be cooked in a great shape, but I like to do it in batches, then it is very convenient to bring to the table.
The amount of said ingredients is obtained 6-8 servings.
Ingredients
- 300g beef (tenderloin)
- Gelatin 20 g
- 200 g of carrots
- 100 g onion
- 2 eggs (boiled)
- bay leaves
- pepper peas
- salt
- greens
- cranberries for decoration
Preparation
Put meat, peeled carrots and onions in a pan, pour 1.5 liters of water, cook 1 hour.
15 minutes until cooked add the bay leaf, pepper and salt.
Gelatin in 150 ml of cold boiled water and leave for a while, which is listed on the package.
Then broth (just need 500 ml of broth), add gelatin, put on fire and bring to a boil, but do not boil.
Proteins separated from the yolks.
Proteins diced (yolks we do not need).
Carrots cut into cubes.
Meat cut into cubes.
Mix meat, protein, carrots.
In tins put cranberries and fresh herbs.
For cranberries and fresh herbs put meat protein and carrots.
Pour the broth.
And put in the refrigerator to cool until the filler is completely harden (approximately 5-7 hours).
Bon Appetite!
