Meat Aspic
Instead of beef, chicken fillet can be used as a base, and any vegetables of your choice may be added. The dish can be prepared in one large baking pan or in individual portions, which significantly simplifies serving. This amount of ingredients makes 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- beef 300 g
- gelatin 20 g
- carrot 200 g
- onion 100 g
- eggs 2
- bay leaf
- peppercorns
- salt
- greens
- cranberries for decoration
Instructions
Step 1 of 12
Place the meat, peeled onion and carrot in a pot. Pour in 1.5 l water. Cook for 1 hour.
Step 2 of 12
15 minutes before it is done, add pepper and bay leaf. Add salt.
Step 3 of 12
Soak the gelatin in 150 ml cold boiled water. Leave for the time specified on the package.
Step 4 of 12
Strain the broth (only 500 ml of broth will be needed). Stir in the gelatin. Place over heat and bring to a simmer, but do not boil.
Step 5 of 12
Separate the egg whites from the yolks. Cut the whites into cubes (the yolks will not be needed).
Step 6 of 12
Cut the carrot into cubes.
Step 7 of 12
Cut the meat into cubes.
Step 8 of 12
Combine the meat, carrot and egg whites.
Step 9 of 12
Place greens and cranberries in the molds.
Step 10 of 12
Place the mixture of meat, egg whites and carrot on top of the greens and cranberries.
Step 11 of 12
Pour the broth over everything.
Step 12 of 12
Place in the refrigerator. Chill until the aspic has completely set (about 5–7 hours).