Assorted Portioned Jellied

An assorted jellied beef and shrimp is the most suitable appetizer for a festive table. It is prepared in the same way as jellied from one type of meat or fish. And to make it portioned, you need small molds, for example, for muffins.

Ingredients

• 700 g beef fillet (shoulder)
• 1 medium onion
• 1 medium carrot
• 100 g celery root
• 2-3 pickled cucumbers
• a quarter of red and orange bell peppers
• 200 g peeled cooked shrimp
• 12 cool quail eggs
• 20-25 g of sheet gelatin
• salt, freshly ground black pepper

Directions

1. Pour the meat with 1.5 liters of cold water, bring to a boil, salt and cook for 1 hour, removing the foam. In 30 min. until tender, add onions, carrots and celery, cut into large pieces. Season with salt and pepper.
2. Cut the meat, cucumbers and bell peppers into small cubes. Cut the shrimp and eggs in half lengthwise. Pour gelatin with cold water for 10 minutes.
3. Strain the broth, add the squeezed gelatin, mix until dissolved.
4. In some small portioned molds, you can for muffins, put half an egg, a mixture of vegetables and shrimp. Others include eggs, vegetables and meat. Pour the gelatin broth into the molds. Put in the refrigerator for 4–5 hours until it hardens completely. Before serving, remove the aspic and lay on a platter.