Aspic

Cold appetizers

Ingredients

• Beef on the bone 1500 g
• Rooster 1500
• Carrots 1 pc.
• Allspice 7 pcs.
• Garlic 1 head.
• Salt 2 tbsp. l.
• Bay leaf 2 pcs.
• Chicken eggs 1 pc.

Directions

1. To prepare the jelly you need to take beef knuckle, rooster, carrot, onion, allspice, bay leaf, egg white 1 egg to lighten the broth. Prepare a fire divider to reduce the boiling point of the broth.
2. Wash the meat. Soak in cold water. Leave for 10 hours in the cold. Drain the water. Rinse the meat again.
3. Pour cold water 5 cm above the level of the meat. Wash and peel carrots. Wash the onion well. Toss carrots and onions in the husk to the meat. Put on medium heat until the broth boils.
4. Add allspice. Remove the foam formed during boiling. As soon as the jelly boils, reduce the heat to low. Close the lid of the pan. Cook the jellies for 6 hours. An hour before the jelly is ready, add salt to taste, throw a bay leaf.
5. Take out the meat. Cool. Separate the flesh from the bone, remove and separate the skin from the rooster. Put the finished meat into small pieces (if desired, use a meat grinder).
6. Beat 1 egg white and add to broth. Remove the pan from the heat. Stir the protein into the broth. Let stand 10-15 minutes.
7. Strain the broth through cheesecloth. Cool in the cold. The broth will be covered with a thin layer of fat. Remove the fat with a spoon and strain through cheesecloth again.
8. 1 way to fill the trays: put pieces of meat on the bottom by 2/3.
9. Finely chopped garlic spread on the meat.
10. Pour the broth. Close the lid. Put in the refrigerator for 3-6 hours.
11. Method 2: pour the broth into the pike perch by 1/3. Put in the freezer for 20-25 minutes.
12. Spread pieces of meat and garlic on top of the frozen broth.
13. Pour the broth again. Put in the refrigerator for 3-6 hours.
14. Before serving, hold the form in boiling water, turn over. Serve with horseradish and mustard to the holiday table.