Cold meat dishes and snacks. Preparing complex cold appetizers and meat dishes

Meat gastronomic products, boiled and fried meat products are used to prepare cold dishes and snacks.

Boiled and fried meat products. Beef, veal, pig and tongue are served boiled.

Beef (parts of the hind leg), veal and tongue are boiled, cooled in broth and cut across the grain into pieces (2-3 per serving), garnished with green salad, tomatoes, fresh and pickled cucumbers, and green peas. Horseradish sauce is served separately in a gravy boat with vinegar or sour cream.

Fried meat dishes are prepared from beef, pork, veal and sometimes lean lamb. In this case, sirloin, thick and thin edges, ham and loin are used. The meat is fried in large pieces, cooled and cut across the grain, 2-3 pieces per serving. Garnish with cucumbers, fresh or pickled tomatoes, white or red cabbage salad, pickled vegetables, green salad and chopped jelly. Separately, horseradish sauce with vinegar or mayonnaise with gherkins and herbs is served in a gravy boat.

Boiled and fried meat products can be served as an assortment, using at least three types: boiled tongue, high-grade sausages, ham, fried meat, poultry, game, etc. Beautifully cut products are placed on a tray, plate or multi-serving dish, arranging them by color , and garnished with cucumbers, tomatoes, herbs, chopped jelly, etc.

Mayonnaise with gherkins is served separately with roast beef and assorted dishes.

The piglets are boiled whole. The prepared carcasses are wrapped in parchment, tied with twine and boiled for about 1 hour. To preserve the white color of the meat, the piglets are salted after cooking. Store them in salted broth. Before holiday, cut into portions and serve with horseradish, seasoned with sour cream.

Jellied meat

Beef, veal and tongue are cooked in the same way as for main courses, cooled, and meat jelly is prepared in the broth. The meat is cut across the grain into portions or strips and poured into molds or on baking sheets, using boiled vegetables, herbs and the white of a boiled egg for decoration. The technique for pouring poultry meat is the same as for fish products.

Meat in dark jelly (andob) has the best taste. The meat is stewed in large pieces, and jelly is prepared using the resulting broth. The broth is lightened with egg whites.

Jellied meat is garnished with cucumbers, tomatoes, herbs or served without a garnish. Horseradish sauce with vinegar or sour cream is served in a gravy boat.

It is practiced to prepare aspic dishes from a set of meat products (assorted). Boiled or fried meat, veal, ham, tongue are chopped into slices or strips and poured into portioned (ring-shaped) forms, alternating in color or stirring. Served without a side dish with horseradish sauce or mayonnaise. Sometimes assorted aspic is prepared in shaped multi-portion forms (aspic) and garnished with bouquets of vegetables, pickled fruits and berries, chopped jelly, and herbs.

Pates

Two types of pastes are prepared: from the liver and from the liver with the addition of chopped pork, veal, lamb, poultry and game.

To prepare liver pate, place finely chopped lard in a hot frying pan and, when the lard is rendered, add finely chopped onions and carrots. Allow the vegetables to brown, add the processed liver, cut into small pieces, sprinkle with salt and pepper and lightly fry, covering the dish with a lid to the liver was more tender. The cooled liver, along with vegetables and bacon, is passed through a meat grinder with a fine grid twice, softened butter is added and mixed well. When leaving, the pate is made out of a paper envelope with butter, sprinkled with chopped boiled eggs and green onions.

To prepare pates with meat products, the raw pulp of poultry, game, veal or pork is ground in a meat grinder, combined with fried and chopped liver (without carrots), passed through the meat grinder a second time, seasoned to taste with salt and pepper, and stirred.

The resulting mass is placed on rich unleavened dough, rolled out to a thickness of 5 mm, and shaped into a kulebyaki. Decorate with dough figures, brush with egg, make punctures to allow steam to escape and bake at 180--200°C. The pate can be baked in special forms. The finished pate is cooled, the gaps between the dough and the minced meat are filled through punctures or holes in the upper part of the pate with semi-hardened dark jelly (andob). When serving, cut the pate into 1-2 pieces per serving.

Jellies.

Jellies are prepared from beef, pork, offal, and poultry. The processed by-products are washed, chopped, poured with cold water (2-2.5 liters per 1 kg), brought to a boil and simmered at low boil for 6-8 hours, periodically removing foam and fat. 1 hour before the end of cooking, add aromatic roots and onions.

If meat is used to prepare jelly, it is added 2-3 hours after the start of cooking. The jelly is filtered, the pulp is separated from the bones, finely chopped, combined with broth, salted and boiled for 45 minutes. 5-10 minutes before the end of cooking, add spices, and before pouring, add chopped garlic, stir and pour into molds or baking sheets.

The jellies are served with horseradish sauce on appetizer plates.

Ingredients: pork, beef, milk powder, salt, mustard, nuts, paprika, garlic, thyme, pepper, egg

Boiled doctor's sausage can be prepared at home. The originality of this recipe is that intestines will not be used for its preparation.

Ingredients:

- 350 grams of pork;
- 150 grams of beef;
- 10 grams of milk powder;
- 7 grams of nitrite salt;
- 1 tsp. salt;
- 1 tsp. mustard powder;
- 1 tsp. nutmeg;
- 2 tsp. paprika;
- one and a half tsp. granulated garlic;
- half tsp thyme;
- half tsp black pepper;
- 1 egg.

21.03.2019

Hussar-style meat

Ingredients: balyk, mushroom, mayonnaise, butter, potatoes, onion, cheese, cucumber, parsley, spice, salt

I cook hussar-style meat for almost every holiday and I advise you to do the same. There are actually quite a few cooking recipes. but most of all I like the recipe from Golubkina. Today I described it for you.

Ingredients:

- pork balyk - 500 grams,
- champignons - 7-8 pieces,
- mayonnaise - 5 tsp,
- vegetable oil - 3 tbsp.,
- potatoes - 5 pieces,
- onion - 1 pc.,
- hard cheese - 120 grams,
- pickled cucumber - 1 pc.,
- fresh parsley - 4-5 sprigs,
- spices - 1/5 tsp,
- salt - 1 tsp.

21.03.2019

Chicken chops in batter

Ingredients: chicken breast, egg, flour, milk, cheese, salt, pepper, spice, butter

Chicken chops are a very tasty and easy to prepare meat dish. The recipe is quite simple and quite quick. The meat turns out tender.

Ingredients:

- 250 grams of chicken breast;
- 1 chicken egg;
- 2 tbsp. wheat flour;
- 70 ml. milk;
- 60 grams of hard cheese;
- salt;
- black pepper;
- spices for chicken;
- 3 tbsp. vegetable oil.

13.01.2019

Pork head jellied meat

Ingredients: pork head, garlic, bay leaf, onion, salt, black pepper

If you want to please your family with delicious jellied meat, but without spending a lot on ingredients, we recommend preparing this dish from a pig’s head. This is not at all as difficult as it might seem at first glance.
Ingredients:
- pork head – 4 kg;
- garlic – 4-5 cloves;
- bay leaf – 2 pcs;
- onion – 1 piece;
- salt – 2-3 tbsp;
- black pepper – 5-7 peas.

03.01.2019

Chicken galantine

Ingredients: chicken skin, minced meat, olive, mushroom, onion, butter, rosemary, parsley, thyme, gelatin, semolina, salt, pepper

Chicken galantine can be prepared both on weekdays and on holidays - it will always come in handy. In addition, as a rule, everyone really likes this dish, so housewives are happy to make it.
Ingredients:
- 4 chicken skins;
- 700 grams of minced chicken;
- 10 pieces of olives;
- 120 grams of champignons;
- 0.5 onions;
- 1.5 tbsp. vegetable oil;
- a few sprigs of fresh rosemary;
- 1 tbsp. dried parsley;
- 1.5 tsp. thyme;
- 1.5 tsp. gelatin;
- 3 tbsp. semolina;
- salt;
- pepper.

03.01.2019

Beef basturma

Ingredients: beef, salt, sugar, fenugreek, garlic, paprika, pepper

You probably love basturma - tasty, aromatic... We suggest that you do not buy it in the store, but make it yourself, at home, using our detailed recipe.

Ingredients:
- 1 kg of beef;
- 55 grams of salt;
- 15 grams of sugar;
- 3 tsp. ground fenugreek;
- 1.5 tsp. garlic powder;
- 2 tsp. ground sweet paprika;
- 0.5 tsp. hot ground chili pepper.

10.11.2018

Leg of lamb in sleeve

Ingredients: leg of lamb, onion, salt, pepper, coriander, star anise

Have you ever cooked a leg of lamb dish? It turns out you can bake a leg of lamb in the oven in a sleeve. The dish is very tasty and will surprise many.

Ingredients:

- 4 kg. leg of lamb;
- 1 onion;
- salt;
- a mixture of peppers;
- coriander;
- 2 pcs. star anise.

17.06.2018

Turkey in sour cream sauce in a frying pan

Ingredients: turkey fillet, onion, carrots, garlic, sour cream, water, bay, salt, pepper, herbs, butter

Turkey in sour cream sauce in a frying pan will be an excellent decoration for any holiday table. It's not difficult to prepare.

Ingredients:

- 300 grams of turkey fillet;
- 1 onion;
- 1 carrot;
- 2 cloves of garlic;
- 3 tbsp. sour cream;
- 70-100 ml. water;
- spices;
- 2 tbsp. vegetable oil.

26.05.2018

Lamb stewed in a cauldron with vegetables

Ingredients: lamb, onion, eggplant, pepper, salt, spice

Lamb is considered a gourmet meat. The best chefs simply love to cook lamb, as it is very tender and flavorful. Today we will prepare a tasty and satisfying dish - lamb stewed in a cauldron with vegetables.

Ingredients:

- 600 grams of lamb,
- 200 grams of onions,
- 200 grams of eggplants,
- 200 grams of bell pepper,
- salt,
- spices.

14.05.2018

Beef boiled pork

Ingredients: beef, garlic, hot mustard, salt, black pepper, paprika, French mustard with grains

There are many different recipes for boiled pork, but today’s one will be devoted to its preparation from beef. We suggest baking the meat in foil - this way it will be tender. soft and very tasty.
Ingredients:
- 600 grams of beef;
- 2-3 large cloves of garlic;
- 2 tsp. spicy mustard;
- 1 incomplete tsp. salt;
- 1 tsp. black pepper;
- 1.5 tsp. paprika;
- 1 tsp. French mustard with grains.

10.05.2018

Homemade pork basturma

Ingredients: pork, salt, sugar, paprika, seasoning

You can prepare delicious basturma from pork for the holiday table. The recipe is very simple. Very tasty meat snack.

Ingredients:

- 1 kg. pork;
- 4.5 tbsp. salt;
- 3 tbsp. Sahara;
- 10 grams of ground paprika;
- 10 grams of hops-suneli.

03.05.2018

Turkey kebab in the oven on skewers

Ingredients: turkey fillet, sauce, mustard, oil, lime juice, turmeric, tomato, onion, garlic, salt, pepper

You can cook excellent shish kebab from turkey at home in the oven. Now you will find out how to do this.

Ingredients:

- 300 grams of turkey fillet,
- 70 ml. soy sauce,
- 1-2 tsp. mustard,

- 1 tbsp. lime or lemon juice,
- 2 pinches of a mixture of Italian herbs,
- 2 pinches of turmeric,
- tomato,
- onion,
- 2 cloves of garlic,
- salt,
- black pepper.

02.05.2018

Delicious meat in mayonnaise with mustard

Ingredients: meat, mayonnaise, mustard, salt, pepper, spice

If you need a simple recipe for tasty and satisfying meat, then we have just prepared one. The pork is made with mayonnaise and mustard, it turns out juicy and tender, very tasty and beautiful.

Ingredients:
- 500-600 g pork;
- 100 grams of mayonnaise;
- 50 grams of classic mustard;
- French mustard - to taste,
- salt to taste,
- pepper to taste,
- spices to taste.

02.05.2018

Homemade chicken sausage

Ingredients: chicken fillet, onion, bacon, intestine, salt, pepper, garlic, butter

Chicken sausage is very tasty, children especially like this dish, because the sausages turn out incredibly tasty, tender and filling. It’s not difficult to prepare them, we’ll tell you exactly how it’s done.

Ingredients:
- 400 g chicken fillet;
- 1 onion;
- 3 strips of bacon;
- intestines;
- salt to taste;
- pepper to taste;
- 0.5 tsp. dry garlic;
- vegetable oil for frying.

02.05.2018

Sausages for frying at home

Ingredients: minced meat, bacon, onion, salt, pepper, garlic, parsley, butter, intestine

For dinner, I suggest you prepare delicious and easy-to-prepare minced meat sausages with bacon.

Ingredients:

- 500 grams of minced meat,
- 3 strips of bacon,
- 1 onion,
- salt,
- black pepper,
- half tsp granulated garlic,
- parsley,
- vegetable oil,
- intestines.

25.04.2018

Pork kebab in the oven on skewers

Ingredients: pork, sauce, oil, mustard, garlic, pepper, paprika, spice, water

Be sure to prepare the most delicious and tender pork kebab in the oven on skewers for a festive table or a romantic dinner.

Ingredients:

- 550 grams of pork,
- 2 tbsp. soy sauce,
- 2 tbsp. Worcestershire sauce,
- 2 tbsp. vegetable oil,
- 1 tsp. mustard,
- 1-2 cloves of garlic,
- ground black pepper,
- half tsp paprika,
- half tsp coriander,
- half tsp pepper mixture,
- a quarter tsp dry adjiki,
- 100 ml. water.

The book contains a rich collection of recipes for delicious and healthy cold appetizers - from salads to sandwiches - for every taste. Using the author’s detailed recommendations, everyone can prepare meat, fish, mushroom and vegetable snacks, sauces for cold dishes for every day and for special occasions.

Meat snacks

Meat is one of the main products of our diet. It contains a lot of complete proteins - 14.5-23%, fat - from 2 to 37%, minerals - 0.5-1.3% (of which the most valuable are salts of phosphorus, calcium, sodium, magnesium and iron). Meat contains vitamins A, D, PP and group B.

Meat for cold dishes is prepared in the same way as for hot dishes: boiled, stewed and fried. Various hot meat dishes can be served cold: rolls, marinated roasts, meat in jelly, stuffed and smoked fish. Cold meat dishes are served with cold sauces and salads. For cold meat snacks, ready-made gastronomic products are also used: ham, smoked and boiled sausages, cervelat, carbonade, etc.

Veal aspic

Separate the veal pulp from the bones. Chop the bones into pieces. Peel the meat from the films, sprinkle with pepper, salt, place in a frying pan in large pieces along with the bones, add onions, carrots, parsley roots. Place the boiled bones in a bowl, add water and cook for 1–2 hours, descaling. Then remove the bones, and add the juice obtained from frying the veal in a frying pan without fat to the broth, bring to a boil, stirring. After this, add pre-soaked gelatin to the broth and lighten it. To do this, you should prepare a guy: take some raw meat, pass it through a meat grinder, add salt, water, let it sit for 45 minutes to saturate, then add the raw chilled whites and mix thoroughly. Heat the broth to 65–70 °C, stir and, without stirring, bring the broth to a boil, reduce the heat and let stand for about 1 hour. The guy will first gather on the surface in the form of clumps, and then slowly settle to the bottom.

Now you can strain the finished jelly through linen cloth. With this pull, the jelly turns out transparent and very rich.

Pour a little unfrozen jelly into bread bowls or salad bowls and place in the refrigerator. After the jelly has hardened, place decorations on it in the form of stars, hearts, boiled carrot suns, and a sprig of fresh parsley. Place fried veal on top of them in the form of neat rectangles and pour in the remaining jelly so that it covers the meat completely, refrigerate and wait until it hardens. Next, lower the container with the aspic into hot water for 2-3 seconds, cover with a plate and turn over. The aspic will smoothly come out of its mold onto the plate. Place a side dish of salted and boiled vegetables, lettuce and fresh herbs on a plate next to the aspic. Serve horseradish sauce with sour cream separately.

Compound: veal – 500 g, beef fat – 25 g, roots – 100 g, gelatin – 25 g, eggs – 3 pcs., side dish – 650 g, sauce – 150 g, salt, pepper; for guy: meat – 100 g, salt, raw proteins.

Roasted veal cold

Fry the veal, add salt and pepper, and let cool. Cut into large slices, place on a dish, and garnish the sides with cooled meat lanspik (see below).

Compound: veal meat – 500 g, vegetable oil – 25 g, lanspik – 250 g, salt, pepper.

Fried veal aspic

Fry the veal, let it cool. Cut the boiled carrots into curly circles. Pour lanspik inside the aspic mold, let it harden and decorate with boiled roots and green peas.

Cut the veal into slices, place in a mold, pour over the remaining meat lanspik and cool. Before serving, immerse the dish in hot water and place the jellied veal on a plate or dish, garnish with boiled vegetables.

Cold boiled pig with sour cream and horseradish

Boil the processed pig. To do this, tie it with twine, wrap it in parchment paper, add cold water, parsley root, and onion. Cook over low heat for about an hour, add salt. Leave the cooked piglet in the broth to cool. Then remove the pig from the cooled broth and cut it lengthwise into two equal parts. Cut each part crosswise into 1-2 pieces per serving and place on a large plate in the form of a whole pig with its head.

Around the pig you can place a salad of cucumbers, tomatoes, chopped meat jelly, pickled cabbage, and fresh herbs. Serve horseradish sauce separately with sour cream or just horseradish sauce.

Compound: piglet – 650 g, side dish – 300 g, meat jelly – 100 g, horseradish sauce with sour cream – 100 g, parsley root, salt.

Piglet in mayonnaise

Boil pieces of boneless pork weighing up to 30 g with roots, salt and pepper. Cut the finished pork meat into small cubes, place in a saucepan, pour in broth so that only the meat is covered. Add vinegar and keep on fire, stirring until the broth evaporates. Strain the remaining broth through a sieve and prepare a lanspik with a pull on it (see below).

Take the mold, pour lanspik onto the bottom and let it harden. Then garnish with boiled vegetables, a slice of lemon, add chopped pork, fill the mold completely with lance and put in the refrigerator. Before serving, lower the pan into hot water and place the meat on a plate.

Serve with horseradish sauce.

Compound: pork meat - 500 g, lanspik - 750 g, salt, vinegar, pepper, roots, boiled vegetables for decoration, lemon - 50 g, horseradish sauce.

The hare is cold

Clean the hare carcass, wash it, stuff it with lard, carrots, rub it with salt and fry it. Place the hare prepared in this way in a dish with high sides - a casserole dish, etc. Add melted butter there and fry, pouring over the juice obtained during frying. After this, add broth, add roots and simmer. If the hare was cooked whole, then chop it into portions and place it on a dish.

Serve pickled cucumbers, pickled fruits, and fresh herbs as a side dish for the cold hare.

Compound: hare – 150 g, onion – 10 g, carrots – 25 g, lard – 10 g, side dish – 150 g, butter, broth, herbs, salt.

Goose or duck with plums and cucumbers

Fry the prepared goose or duck carcass in fat in the oven, pouring over the juice formed during frying. Remove from the oven, chop into portions, place on a plate, garnish with cucumbers, sliced ​​slices, pickled plums, and herbs.

You can add soaked lingonberries as a garnish.

Compound: goose or duck – 1 kg, fat – 100 g, plum – 180 g, cucumbers – 150 g, lingonberries – 120 g, greens.

Wash various by-products thoroughly, chop them, place them in a saucepan, add water and cook at low boil for 6–7 hours, removing the scale that has formed on the surface from time to time. Add seasoning. When the broth is ready, strain it, separate the meat from the bones, finely chop it on a board and combine it with the broth again. Add salt to the broth and boil for 20–25 minutes. Next, add finely chopped garlic, stir and do not boil. Pour the finished jellied meat into prepared dishes and cool. When cooking the jelly, you can add baked vegetables, which are then removed.

Serve horseradish sauce separately.

Ingredients: beef, lamb, pork legs, skin from pork carcasses, lips, smoked rolls - 250 g, tripe, cutlet meat - 350 g or beef, lamb heads - 700 g, carrots, onions, garlic, bay leaf, salt, pepper , horseradish sauce.

Pork jelly with vegetables

Place the meat in cold water and bring to a boil. Boil the vegetables and cut into even pieces (you can also use canned salted vegetables). After removing the foam, add seasonings and cook over low heat until fully cooked. After removing the meat and straining the broth, add gelatin to the hot and clear broth, previously soaked in cold water and then dissolved in hot water. Place vegetables and meat in layers in a mold or bowl, placing beautifully chopped pieces of vegetables and green leaves in the bottom layer. Pour clear broth and set in a cold place to harden.

Spicy sauces, mayonnaise and marinated salads go well with jelly with vegetables.

Compound: pork (head, ears, shanks, legs) – 1 kg, lean pork – 200 g, onions – 1 pc., carrots – 1 pc., parsley root, a piece of celery, salt, pepper – 8 peas, allspice – 4 peas, bay leaf – 1 pc., water – 1.5–2 l, gelatin (per 0.5 l of water) – 20 g, vegetables (carrots, peas, beans, cauliflower) – 600 g, parsley.

Boar jelly

Place the meat in cold water and bring to a boil. After removing the foam, add sour juice. Cook over low heat for 3–3.5 hours, then add spices and chopped roots and cook for another 1–1.5 hours. Remove the meat separated from the bones from the pan and cut into cubes with a sharp knife, strain the broth through a cloth or fine sieve. Place the pieces of meat back into the broth and cook for another 20–30 minutes. Pour the jelly into molds, at the bottom of which you can place parsley leaves and carrot slices, and let them harden in a cold place.

Serve the jelly with spicy sauce or horseradish and potato salad or boiled potatoes.

Compound: boar with bones – 1 kg, water – 2 l, cucumber pickle or sour wine – 1/2 cup, pepper – 6 peas, allspice – 5 peas, bay leaf, onion – 1 pc., carrots – 1 pc., parsley or a piece of celery, salt.

Poultry jelly

Peel the chicken legs from skin and nails, rinse the offal (stomachs, necks, wings, liver, heart) and put it all in a pan with cold water, which should cover the food by 6–8 cm. Bring the water to a boil, remove the foam, add carrots, onions, salt, pepper, bay leaf and cook for about 2 hours over low heat, periodically removing the foam. When the broth has cooled, remove the offal, separate the meat from the bones, cut into slices and place in a deep bowl, adding finely grated garlic, pour in the broth and refrigerate. Decorate the jelly with herbs and slices of boiled carrots.

Homemade jellied meat

Cook the processed heads and legs until the flesh is easily separated from the bones, finely chop the meat, and grind the skin in a meat grinder. Then add broth and bring to a boil. Place pickled cucumbers cut into small diamonds, previously peeled from skin and seeds, onions, garlic, bay leaves, wine vinegar, salt, pepper, sugar, and boil. Then pour into molds and cool.

Compound: boiled pork head (pulp) – 200 g, pork legs – 200 g, pickles – 100 g, onion – 40 g, garlic, wine vinegar – 1 teaspoon, sugar – 1 teaspoon, bay leaf, salt, pepper .

Beef or veal jellied

Cut boiled or fried beef, veal into slices, place them on small trays or in molds, garnish with boiled vegetables, herbs, mayonnaise, boiled eggs and fill with meat lanspik.

Cooking meat lanspik. Take 40 g of gelatin per 1 kg of lanspik, soak it in water for 30 minutes. As soon as the gelatin swells, add up to a kilogram of meat broth and put on fire, stirring. Heat until the gelatin is completely dissolved. After this, the lanspik should be strained through a napkin into another bowl.

If the lanspik turns out cloudy, then you should prepare a pull: beat the raw egg white in a bowl with a whisk, pour in 1/2 cup of chilled broth, add lemon juice, stir and pour into the hot broth.

Cool in the refrigerator, when serving, cut into portions and serve with horseradish sauce.

Compound: boiled meat - 500 g, meat lanspik - 750 g, eggs, boiled vegetables for decoration, also herbs and mayonnaise, horseradish sauce; for lanspeak: meat broth, gelatin – 40 g; for guy: egg white, broth, lemon juice.

Russian roll

Beat the processed beef tenderloin to a thickness of 5 mm, give the workpiece a rectangular shape. Add salt and pepper to taste, brush with mustard and place thinly sliced ​​bacon on it. Chop the peeled garlic and distribute the resulting mass evenly over the surface of the bacon. Then, like bacon, place thin slices of ham. Place the boiled, peeled eggs along the long side of the rectangle one after another, having previously cut off their ends for a tight fit.

Now carefully wrap the eggs in the meat and tie with sausage twine. Fry this semi-finished product in a frying pan until a light brown crust forms, then put it in a saucepan, add meat broth or water to 3/4 of its height and simmer with the addition of salt, peppercorns, and bay leaves to taste until done.

Remove the roll from the broth, cool, put a press on it and place in the refrigerator for 3 hours.

Before serving, cut into circles, fan out on a plate, garnish with boiled vegetables and herbs.

Compound: beef tenderloin – 800 g, bacon – 500 g, ham – 400 g, eggs – 4 pcs., mustard, garlic, salt, pepper, bay leaf, butter – 60 g, herbs, boiled vegetables for decoration.

Sausage for home

Cut boneless pork into pieces of 12–15 g, add salt, ground pepper, chopped garlic, mix well and stuff tightly into the intestines, then tie in several places with string or twine. The weight of one sausage should not exceed 1.5 kg. Place the prepared sausage in a frying pan, place in a hot oven and fry for 3 hours, pouring over the juice that is released during frying.

This sausage can be served hot or cold.

Compound: pork intestines – 100 g, pork – 800 g, garlic – 10 g, salt, pepper.

Chicken galantine

After cutting a well-processed chicken carcass with a sharp knife along the back from the neck to the end of the body, remove the bones from it. Rub the meat and skin with salt, black pepper and sprinkle with cognac.

Prepare minced meat from veal and pork minced through a meat grinder. Salt and pepper the minced meat, add wine, nutmeg, truffles and chicken liver, cut into small cubes. To improve the taste and appearance of galantine, you can add boiled tongue, salted lard, cut into cubes to the minced meat.

Mix all the minced meat and place it on the skin of the chicken in the form of a thick sausage. Place the bacon and boiled tongue symmetrically in the minced meat, then tuck the skin and sew it up with thread to create a complete chicken carcass. Then it should be wrapped in a napkin or gauze, the ends of which should be tied so that the fabric fits tightly around the galantine. Place the carcass in a saucepan, pour in meat broth diluted with water. Cook for 1 hour. Then remove the pan from the heat and let the galantine cool in the broth, remove the galantine from the pan, unfold the napkin, squeeze it out and wrap the stuffed chicken in it again. Place the finished galantine under a light press.

After excess moisture comes out of the galantine, remove the threads and cut the galantine into half-centimeter slices.

When serving, place the slices on a plate, glazing them with lanspeck.

You can decorate and garnish with figuratively chopped lanspic, fresh and canned fruits.

In the same way, galantine is prepared from duck, goose, and turkey.

Compound: chicken – 1 piece, cognac – 30 g, salt, pepper, nutmeg, veal – 200 g, pork – 400 g, truffles – 40 g, noble wine – 40 g, lard – 90 g, beef tongue – 140 g, lanspik, broth.

Chicken or game cheese

Remove the flesh from boiled or fried chicken. Turn it through a meat grinder 2-3 times. Combine with grated cheese and butter. Mix thoroughly, add Madeira, nutmeg, fume (concentrated meat broth), mix well again. Pour the cheese prepared in this way into molds or into molds and let it harden.

When serving, place the cheese on a dish and garnish with lanspik and boiled vegetables.

Ingredients: chicken – 1 pc., butter – 200 g, hard cheese – 150 g, Madeira – 100 g, nutmeg, salt, pepper, lanspik – 700 g, fumé, boiled vegetables.

Boiled tongue

Rinse the beef tongue in running water and boil, add carrots to the broth, and 10 minutes before the end of cooking - 4 cloves of garlic, bay leaf, peppercorns. Then immerse the boiled tongue in cold water for a few minutes so that the skin of the tongue can be removed well. Rub the cleaned tongue with garlic and pepper, make longitudinal cuts on it, into which insert the cloves of garlic. Then cut the tongue into thin slices, fan out on a plate and garnish with herbs.

Chopped liver

Cut the peeled and washed carrots and onions into cubes and lightly fry with lard, also diced. Place the liver, cut into pieces, into this frying pan, add salt and pepper and fry. Then add a little water, close the lid and simmer until done. Cool the finished liver with vegetables and pass through a meat grinder with a fine grid 2-3 times. Next, add softened butter or cream to the missed mixture. Mix the finished mass thoroughly until it becomes fluffy and airy.

Place in a heap on a plate, apply the relief with a tablespoon dipped in water, sprinkle with chopped egg and decorate with herbs.

Compound: liver – 400 g, bacon – 100 g, onion – 40 g, carrots – 40 g, egg – 2 pcs., cream – 20 g or butter – 60 g, herbs, salt, pepper.

Boiled beef tripe

Thoroughly clean raw scars, rinse and soak in cold water for 3 hours, changing it from time to time. Then place the tripes in a saucepan, add cold water and cook at low boil for 3 hours. Then cool the finished tripe, sprinkle with pepper, grate with garlic, roll, tie with twine and cook for another 1-2 hours. Cool in the broth, then remove and place under a press.

Tripe in mustard dressing

Cut the boiled tripe into thin strips. Add onion, cut into half rings. Place in a heap in a salad bowl and pour over mustard dressing, garnish with herbs.

Compound: boiled tripe – 600 g, onions – 100 g, mustard dressing – 150 g, greens.

Tripe with horseradish sauce

Cut the boiled tripe into thin slices, place on a plate, and place a side dish of salted or pickled vegetables next to it. Serve horseradish sauce separately, garnish with herbs.

Compound: boiled tripe – 600 g, side dish – 500 g, sauce – 150 g, greens.

Cold appetizers from meat and poultry

It is convenient to buy many products for cold meat and poultry appetizers ready-made, for example, ham, boiled pork, fried poultry, smoked pork, and so on. Dishes made from offal and offal - tongue, legs, liver, kidneys - are also very popular.

Meat for cold appetizers should not be too fatty. It is prepared in the same way as for hot appetizers (stewed, fried, baked). The finished meat is cut diagonally across the grain into wide, thin slices. The meat from a whole roasted leg of lamb or veal is cut off the bone and also cut into slices, after which the bone is placed on a dish, and the chopped meat is folded in the shape of a whole leg.

Jellied meats, jellied meats and other jellied meat dishes are always especially popular.

From the book Inexpensive Food author Baranovsky Viktor Alexandrovich

COLD DISHES AND SNACKS FROM POULTRY BY-PRODUCTS up to 0.35 c.u. e. Chicken liver pate Ingredients: 500 g chicken liver, 1 onion, 100 g Dutch cheese, 100 g butter, salt to taste. Preparation: boil the liver and onions in

From the book Cold Appetizers and Salads author Sbitneva Evgenia Mikhailovna

Cold appetizers Cold appetizers include dishes that are eaten chilled: aspic, jellies, jellied meat, etc. For their preparation, fresh, pickled, salted and boiled vegetables, fruits, fish and seafood, meat products, cheese, and eggs are used. Main purpose

From the book Polish Cuisine author Melnikov Ilya

Cold appetizers Potato cakes You will need: 1 kg of potatoes, 1 tbsp. a spoonful of lard, 100 g smoked brisket, 1 onion, 2 eggs; 1 tbsp. spoon of fat, 1 tbsp. a spoonful of crushed crackers, marjoram, salt to taste. Boil the potatoes in their skins, peel them, grate them on a coarse grater.

From the book of 500 recipes from around the world author Perederey Natalya

Cold appetizers Cabbage salad with chicken Ingredients: White cabbage – 300 g, boiled chicken meat – 180 g, sour cream – 100 g, apples – 2 pcs., carrots – 1 pc., celery root – 1 pc., canned green peas – 2 tbsp. spoons, vegetable oil - 1 tbsp. spoon,

From the book A Million Salads and Appetizers author Nikolaev Yu. N.

Cold appetizers American Salad Ingredients: Potatoes – 5 pcs., tomatoes – 2 pcs., eggs – 2 pcs., celery or parsley root – 1 pc., vinegar – 1 tbsp. spoon, olive oil - 1 teaspoon, salt to taste. Method of preparation: Tomatoes are cut into slices, potatoes and eggs are boiled

From the book of 1000 culinary recipes. author Astafiev V.I.

Cold appetizers Sausages in bacon Ingredients: Sausages – 6 pcs., bacon – 6 slices, tomatoes – 3 pcs., vegetable oil – 1 tbsp. spoon, parsley - 1 bunch, salt and pepper to taste. Method of preparation: Each sausage is peeled, wrapped in a slice of bacon and

From the book Fisherman's Cookbook author Kashin Sergey Pavlovich

Poultry appetizers Fried chicken aspic Ingredients: chicken carcass, 50 g fat, 1 cup chicken broth, 5 g gelatin, 2 pickled bell peppers, 1 pickled cucumber, 1 onion, 1 bunch of parsley, pepper and salt to taste. Peel the onion , wash and cut

From the book 1000 dishes from the liver, kidneys, heart and lungs author Kashin Sergey Pavlovich

SNACKS FROM MEAT, POULTRY Assorted meats Cut boiled beef tongue, fried pork, sausage and ham into thin slices, chop fried chicken into pieces (25 g). Wash prunes with hot water. Cut vegetables into slices. Place everything on a plate using contrasting colors

From the book Golden Collection of Culinary Recipes [fragment] author Petrov (Culinary) Vladimir Nikolaevich

Cold appetizers Appetizer of herring with onions Ingredients: 2 herrings (salted), 2 red onions, 1 bunch of dill, 1 bunch of parsley, 1 tbsp. l. vegetable oil, 1 tbsp. l. lemon juice. Method of preparation: Cut the herring into fillets without skin and bones, cut diagonally into slices.

From the book Picnic Dishes author Kolosova Svetlana

Cold appetizers Liver pate with apple Ingredients 200 g chicken liver, 1 apple (sour varieties), 2 tablespoons meat broth, 2 tablespoons vegetable oil, 100 g butter, sugar, ground black pepper, salt. Method of preparation Cut the liver

From the book 215 recipes for healthy bones and teeth author Sinelnikova A. A.

COLD APPETIZERS Appetizers made from meat, fish, poultry and vegetables are widely used in the diet; they are distinguished by great variety, different designs, and can be quickly

From the book Easter Table author Kashin Sergey Pavlovich

Chapter 2. Cold appetizers from meat, poultry and fish

From the author's book

Cold appetizers from meat In this chapter we bring to your attention all kinds of cold meat appetizers, the preparation of which will not take you much time and will not force you to seriously spend money on the products that make them up. If you are not a vegetarian, you can

From the author's book

Cold appetizers from poultry There are different cold appetizers: not only from meat and fish. No worse appetizers from poultry meat. Many, by the way, prefer to eat poultry meat instead of the meat of ungulates (beef, pork, lamb), noting that poultry meat

From the author's book

Cold appetizers Bean paste. 2 cups boiled beans, 3 tbsp. spoons of red wine, 6 tbsp. tablespoons olive oil, 2 green peppers, 2 red peppers, 1 onion. Combine all ingredients and beat with a mixer. Processed cheese pudding. 400 g processed cheese, 20 g

From the author's book

Cold appetizers