Jellied meat

Ingredients:

- 300 g of beef (tenderloin)
- 20 g gelatin
- 200 g of carrots
- 100 g onion
- 2 eggs (boiled)
- Bay leaf
- pepper
- salt
- green
- cranberries for decoration

Preparation:

1. Put the meat, peeled carrots and onions in the pot, pour 1.5 liters of water, boil for 1 hour.
2. 15 minutes prior to readiness add Bay leaf, pepper, salt.
3. Soak gelatine in 150 ml of cold boiled water and leave it for the time indicated on the packaging.
4. Then strain the broth (only need 500 ml of broth), add the gelatin, put on fire and bring to a boil, but do not boil.
5. Whites separated from the yolks.
6. Squirrels cut into cubes (the yolks we won't need).
7. Carrots cut into cubes.
8. Meat cut into cubes. Mix meat, egg whites, carrots.
9. In tins to put cranberries and greens.
10. The cranberries and herbs to meat protein and carrots.
11. Pour the broth.
12. Put in refrigerator and chill until until aspic fully cured (about 5-7 hours).

Uploaded: Aug 26, 2015

Views: 35

Likes: 15

Downloads: 0

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published 1 year ago
Sashok31
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