78. Shrimp aspic products 1 cup boiled shrimp (squid, scallops), 1 1/2 - 2 cups ready-made jelly (or broth with gelatin), 1 carrot, 8-10 olives, 1/2 lemon, 10-12 sprigs of herbs , 1 tbsp. l. canned peas. Cooking time – 20 minutes. In molds with

Jellied crabs Ingredients: 200 g canned crabs, 300 ml fish broth, 40 g mayonnaise, 1 egg (hard-boiled), 40 ml lemon juice, 5 g gelatin, parsley, 1 clove, bay leaf, black peppercorns, salt. Method Preparation: Peel and chop the egg

Jellied rolls Ingredients 16 slices of ham, 16 slices of beef, 8 cucumbers (pickled), 1 egg, 1/2 cup dry white wine, 1 liter of diluted gelatin, vegetable oil, meat broth, ground black pepper, salt. Method of preparation: Cut the cucumbers in half.

Jellied with ham Jellied in ham rolls Ingredients: gelatin – 50 g, broth – 1 l, boiled eggs – 2 pcs., canned peas – 200 g, boiled carrots – 1 pc., boiled chicken fillet – 100 g, ham – 200 g, greens. Disassemble the boiled chicken into fibers or finely chop,

The ingenuity and talent of an observant French chef gave the world a cold dish of amazing taste and luxurious presentation. Chicken aspic, made in a variety of culinary variations, is an exquisite decoration for any festive feast.

Ingredients:

• poultry carcass - 1 kg;
• onion head;
• laurel leaves, peppercorns (up to 10 pcs.);
• high-quality gelatin - 40 g;
• salt (to taste), parsley.

Preparation:

1. Wash the chicken, remove the entrails, cut off the fat on the tail. Divide the carcass into 4 parts, place them in an enamel pan, fill with bottled water, completely covering the product.
2. Add the peeled onion and carrots to the container and turn on high heat. After the boil begins, reduce the heating temperature to a minimum, cook the chicken aspic until the bird is completely cooked. During cooking, skim off any foam and excess fat.
3. 10 minutes before the end of cooking, add peppercorns, salt, and bay leaves into the broth. We take out the boiled pieces of poultry, separate the meat from the bones, chop it finely, and place it in deep plates or a mold. Decorate the dish with carrot rings and parsley sprigs.
4. How to use gelatin? Place a thin plate (2.5 g) in 100 ml of filtered water. Add the thickener, available in powder form, with water (1:4), stir, and leave for 40 minutes. for swelling. We carefully study the manufacturer's instructions.
5. Strain the broth, stirring constantly, add the increased gelatin. We heat the composition, but do not boil! After 2 min. Fill the dish with jelly mixture.

Place the cooled aspic in the refrigerator. Serve the dish with garlic sour cream sauce, horseradish or mustard.

Chicken aspic in a slow cooker

Ingredients:

• carrots and onions;
• domestic chicken - from 2 kg;
• gelatin - 40 g;
• garlic (3 cloves), peppercorns (up to 10 pcs.), salt, laurel leaves.

Preparation:

1. Remove the skin from the carcass and cut it in the usual manner. We place the bird in the bowl of the home unit, pour in bottled water (the maximum possible amount). Turn on the multicooker to the “Stew” mode and set the time to 4 hours.
2. In 20 min. Before the end of cooking, add root vegetables, bay leaves, salt and pepper.
3. We remove the bird from the container, disassemble the meat, place it in molds along with chopped garlic and diced carrots. Strain the broth, add the prepared gelatin, and pour the thick mixture over the products. Place the prepared food in the refrigerator.

Cover the forms with the frozen mass with lids, and cover the plates with film. The tastes and aromas of food must be preserved!

Chicken aspic in a bottle

Ingredients:

• boiled eggs - 2 pcs.;
• pickled green peas - 100 g;
• poultry - up to 1.7 kg;
• onion and carrot;
• gelatin - 30 g;
• walnut kernels;
• bay leaf, herbs, peppercorns, salt.

Preparation:

1. Boil the prepared chicken or its parts (fillet, drumsticks, wings, throat) until tender along with root vegetables and peppercorns. At the end of the process, add a bay leaf and salt.
2. Divide the meat separated from the bones into pieces, mix with carrot cubes, chopped nuts, chopped herbs. Combine the strained broth with prepared gelatin.
3. Cut off the necks of clean bottles, lay out the meat and vegetables, and pour in the jelly solution. We turn the containers over several times, distributing the broth between the products, and send the preparations to the refrigerator.

When the mass has hardened, carefully cut the bottle, remove the formed roll, place it on a beautiful dish, and decorate with herbs.

Delicious chicken fillet aspic

Ingredients:

• onion and carrot;
• gelatin - 30 g;
• chicken fillet - 800 g;
• hard-boiled eggs - 3 pcs.;
• a can of green peas;
• salt, pepper, bay leaf.

Preparation:

1. Place the poultry fillet in a saucepan with bottled water. Place the peeled vegetables, spices and spices, and boil the food until tender. Don’t forget to skim off the foam and add salt and pepper to the broth at the end of the process.
2. Remove the meat from the pan and finely chop the product.
3. Strain the broth and combine with prepared gelatin, following the already known rules.
4. Place some of the diced eggs, half of the meat mixture, green peas, and rounds of boiled carrots in a bowl with a grooved bottom. Add a new layer of chicken mass, the remaining pieces of eggs, chopped herbs.
5. Very carefully pour in the broth, trying not to destroy the order of the placed products. We expose the food to the cold.

Cover the dish with a flat dish, turn it over, leaving the chicken fillet aspic on a beautiful plate. I can’t even believe that we created such a magnificent dish!

How to make aspic from assorted meats

Ingredients:

• carbonade, chicken meat, boiled sausage - 150 g each;
• pepper fruits of different colors - 3 pcs.;
• olives (pitted) - 50 g;
• carrot;
• salt, coriander seeds;
• gelatin - 30 g.

Preparation:

1. Boil the chicken fillet for 20 minutes along with the peeled root vegetables. Salt and pepper the broth, skim off any foam that rises. Remove the meat from the pan and dip it in purified ice water for a second.
2. Divide the cooled breast into medium-sized cubes. We cut the sausage, carrots and carbonate in the same shape. Chop the peeled peppers into smaller pieces, then scald with boiling water.
3. Mix all the ingredients, add crushed coriander seeds, olive halves, spices and herbs. Place the ingredients in the refrigerator for an hour, then place them in small shaped molds.
4. Combine the strained broth with the prepared gelatin mixture, fill the containers with cold cuts, and place them in the cold again.

How to remove food from a dish? We dip the pan into boiling water for a second, turn it over and easily, without damaging the integrity of the dish, “shake” it onto a plate. That's the whole secret!

Diet chicken aspic

Ingredients:

• boiled quail eggs - from 10 pcs.;
• chicken fillet - 500 g;
• carrot;
• gelatin - 40 g;
• fruits of sweet peppers of different colors - 2 pcs.;
• salt, seasonings and spices.

Preparation:

1. Boil broth from chicken fillet and carrots. Add salt, spices and seasonings.
2. Cut the cooled meat into cubes. We divide the root vegetable into circles, which can be beautifully decorated in the form of daisies. We combine the components of the dietary aspic, add halves of shelled quail eggs and scalded cubes of peppers.
3. Place the ingredients in transparent bowls. Prepare a jelly composition from gelatin and hot broth and pour into the filled molds.

The preparations only need to remain in the cold for a few hours in order for a very healthy and unusually beautiful dish to appear on the festive table.

Agar agar in chicken aspic

Brown and red algae from the Black Sea work wonders! Agar-agar, an animal product of plant origin, created on their basis allows you to obtain a healthy, tender and aromatic chicken aspic.

Ingredients:

• onion and carrot;
• chicken - 1.5 kg;
• agar-agar - 40 g per 2 liters of water;
• garlic cloves - 2 pcs.;
• salt, bay leaf, pepper.

Preparation:

1. Cut the carcass into pieces, place in a saucepan with filtered water, and heat to a boil. Pour out the first liquid, place the washed pieces of poultry in a clean bowl, fill the container with purified water. Dip the peeled vegetables into the broth along with a bay leaf, the desired amount of salt and allspice, and continue cooking.
2. After the boil begins, reduce the heat intensity to a minimum and cook the chicken aspic for 40 minutes.
3. Remove the bird from the broth, separate the meat from the bones, and chop it into small cubes. Cut the carrots in the same shape.
4. Place 1 tbsp in strained broth. l. agar-agar, thoroughly mix the composition with a whisk, boil for no more than 2 minutes until the mass has a homogeneous consistency.
5. Place a layer of meat in the mold, place carrot cubes and chopped garlic on top. Carefully pour in the broth, maintaining the “structure” of the laid out products. Place the cooled dish in the refrigerator.

The gelling “power” of agar-agar is many times greater than that of gelatin. After just three hours, the chicken aspic will completely harden and thicken.

Cooking without adding gelatin

Ingredients:

• "village" rooster;
• onion and carrot;
• garlic cloves (3 pcs.), salt, pepper, laurel leaf.

Preparation:

1. To obtain aspic without adding gelatin, you need to buy an “old” domestic cockerel, which was lucky enough to “live” to 4 years or more. Store-bought poultry will not do!
2. We wash, clean, gut the carcass in the usual manner, place it in a saucepan with 3 liters of bottled water (cold!). This time we do not pour out the first liquid, since we need to get the richest broth.
3. After the boil begins, add the peeled onion, salt, carrots, pepper and bay leaf. Remove the gray foam and set the heating temperature to the minimum setting. We must comply with this requirement in order to obtain a clear broth. The cooking process takes at least 6 hours!
4. We take the bird out of the pan, separate the meat from the bones, and chop it into pieces of the desired size.
5. Place the chicken mixture in the prepared bowl, combine with chopped garlic and chopped carrots, and pour in the strained broth.

Place the cooled rooster aspic in the refrigerator for final hardening. Serve the dish with mustard, horseradish or your favorite hot sauce.

Chicken aspic with sour cream

Ingredients:

• onion, celery root, carrot;
• half a sweet pepper;
• chicken fillet - 300 g;
• cherry tomatoes - 100 g;
• fresh sour cream - 200 g;
• gelatin - 20 g;
• salt, spices.

Preparation:

1. Boil the chicken fillet in a liter of bottled water, adding carrots, onions, salt and spices. Cut the finished meat into small pieces.
2. Mix gelatin with cold purified water and leave for 40 minutes. for swelling. Strain the broth, cool slightly, dissolve half the amount of gelatin in the warm liquid. Combine the rest of the granules with sour cream, warmed to room temperature.
3. Assembling chicken aspic. Place the cherry halves on the bottom of the mold, then place the poultry meat, pieces of chopped pepper and celery. Pour in the broth with gelatin, filling half the container. Place the dish in the refrigerator.
4. After 2 hours, we take out the food, spread the sour cream mixture, and return the dish to the cold.

After 3 hours, the chicken aspic with sour cream will completely harden and acquire an unusually pleasant taste and original appearance.

Aspic with mayonnaise for the festive table

Ingredients:

• chicken legs - 4 pcs.;
• gelatin - 30 g;
• fresh mayonnaise - 150 g;
• We use carrots, onions, salt, pepper and herbs to taste.

Preparation:

1. Remove the skin from the meat, place the legs in filtered water, and boil for 1.5 hours. Add root vegetables, salt, spices and spices to the broth and continue cooking for another hour.
2. We remove the chicken parts, separate the meat, cut it into pieces, and cut the carrots into thin circles or decorate with delicate daisies.
3. As in the previous recipe, we combine half the amount of gelatin with warm, strained broth, and the other part with mayonnaise.
4. We form layers of aspic in containers. We lay out the products in the same order as we did when preparing the aspic with sour cream, replacing it with white sauce and the cherry tomatoes with carrot slices.

Chicken saltison at home

This tasty and healthy dish is the best alternative to the most delicious sausage, because this product is prepared with your own hands from natural and high-quality products.

Ingredients:

• domestic chicken - up to 1.5 kg;
• garlic cloves - 3 pcs.;
• we select spices, salt, herbs and spices according to our preferences;
• gelatin - 30 g.

Preparation:

1. We remove the skin from the carcass, separate the fillet from the bones, cut the meat into pieces up to 1.5 cm. Add salt, spices, herbs, including Provençal herbs. Place dry gelatin granules into the aromatic mixture and mix the mixture thoroughly.
2. Place the cooked chicken meat in a cooking sleeve. We form the product in the form of a sausage loaf, wrap it in another layer of cellophane, tie it with twine, carefully securing the edges.
3. Place the products in a pan with bottled water, salt the liquid, and boil the product for up to an hour and a half.

The finished satilson, cooled to room temperature, is sent to the refrigerator. In the morning, cut the meat into slices and enjoy the wonderful taste of a hearty, appetizing and aromatic snack.

Ingredients:

• regular sugar - 5 g;
• horseradish roots - 200 g;
• garlic cloves - 4 pcs.;
• lemon juice (½ tbsp.) and tomatoes (20 ml);
• boiled bottled water - 100 ml;
• a pinch of salt.

Preparation:

1. We clean the horseradish roots well, finely grate them or smash them with a blender. Place the odorous mass in a jar, add chopped garlic. We adjust the amount of salt and sugar according to our desires.
2. Pour chilled boiled water over the vegetable mixture, add tomato juice (for beauty) and lemon, mix the ingredients, close the container tightly and leave for up to 4 days. The horseradish sauce turned out vigorous and aromatic.

Chicken aspic is incredibly popular and in demand not only among adult admirers of cold dishes, but also among children. All you have to do is show a little imagination, how simple products turn into a real work of culinary art!

Jellied poultry or game, or meat products in the form rich in vitamins and minerals such as: vitamin A - 66.7%, vitamin B2 - 16.7%, vitamin B5 - 14%, vitamin B6 - 15%, vitamin B12 - 20%, vitamin PP - 34.5%, potassium - 11.3%, phosphorus - 25.5%, iron - 18.3%, cobalt - 60%, chromium - 12.2%, zinc - 13.1%

What is useful for Jellied poultry or game, or meat products in the form

• Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

You can see a complete guide to the most useful products in the appendix.

As already mentioned, jellied dishes are cold appetizers. The range of products is very wide: aspic is prepared from meat and fish, poultry and game, eggs and even vegetables. It is customary to serve separately horseradish with vinegar or horseradish with sour cream and other spices, sauces (for example, mayonnaise), various seasonings, herbs, as well as salads and vegetables - salted and pickled.

Meat aspics can be prepared from veal, pig, tongue, ham, sausage, chicken, turkey, duck and game, such as hazel grouse and partridge.

For jellied fish, pike perch, herring, sturgeon, sterlet, carp, carp, bream, perch, and pike are especially good.

A wonderful aspic is made from stuffed meat and fish products: pike perch, pike, poultry and even liver sausage. The products are cut into thin pieces, and such dishes are decorated with slices of lemon, eggs, tomatoes, and fresh cucumbers. Thinly sliced ​​apples and green leaves can also serve as decoration. The possibilities for those who like to invent and experiment are endless!

For vegetable aspics, it is good to use carrots, cauliflower, turnips, asparagus, and green peas. Fruits are sometimes added to vegetables - apples, peaches, pears, etc.

General rules for preparing jellied dishes

Jelly is prepared from the broth obtained by cooking fish, meat or vegetables.

The amount of gelatin (animal glue) that is added to the broth to make jelly is determined by its strength. For example, for broth from pike perch boiled with head and skin, 1–2 g of gelatin per glass is enough. And for the same volume of chicken broth, 4–5 g are required. The largest amount of gelatin is placed in vegetable broth: to obtain good jelly, you should add 6–7 g of gelatin per 1 glass. Gelatin is soaked in cold water in the following weight proportion: 5 parts water to 1 part gelatin.

Boil the broth over low heat for 3-5 minutes, then add gelatin and stir until the broth boils and the gelatin is completely dissolved. Next, the broth is filtered into another container, allowed to cool slightly and poured over the prepared foods. To obtain a more transparent and delicate jelly, cooks advise whisking raw egg white in a bowl (1 egg per 4-5 cups of broth), then adding a glass of chilled broth, a tablespoon of vinegar or lemon juice, mix it all well and pour into a saucepan with the bulk broth, which should be boiling at this time. Next, cover the pan with a lid, put it on low heat, and after boiling, remove it from the heat so that the broth settles for 15–20 minutes. Then it is filtered. This operation should be carried out carefully, avoiding shaking the broth.

Fresh meat used for cooking must have normal color, smell and elastic consistency. The dimple formed by pressing with a finger quickly levels out in benign meat.

And now a few recipes for jellied dishes made from meat, fish, mushrooms, vegetables, etc.

Beef aspic

Compound

Beef (sirloin or other meat) – 500 g, gelatin packet – 1 pc., onions – 2 pcs., garlic – 2-3 cloves, bay leaf, black peppercorns, salt to taste, parsley for decoration.

Cooking method

Beef is cooked in one piece; the cooking vessel must be high enough. After boiling, pour off the first broth, then simmer over low heat for 4-5 hours. Don't forget to remove the foam.

Add onion with top scales, pepper, bay leaf, salt to the broth. When the meat is ready, remove it from the pan.

Cool the broth. Pour gelatin over a glass of chilled broth for 40 minutes to swell. Next, heat the swollen gelatin with the remaining broth, stirring and not bringing to a boil. Cool again, add finely chopped garlic to the broth.

To peel onions without tears, you should do this under running cold water or by dipping a knife in cold water.

Cut the meat into equal slices and place on a plate. Pour in the prepared broth. Place parsley on a platter for garnish.

Jellied veal

Compound

Veal fillet – 3 kg, bacon – 100 g, melted butter – 50 g, finely chopped veal legs – 3 pcs., onion – 3 pcs., carrots – 3 pcs., large beets – 1 pc., bay leaf – 3– 4 pcs., black peppercorns - 15 pcs., salt.

For garnish: green salad – 100 g, grated horseradish – 10 g, small beets – 1 pc., mayonnaise – 2 tablespoons.

Cooking method

Stuff the veal. Then rub with salt and fry in oil on all sides in a deep frying pan. Add vegetables and veal legs, pepper and bay leaf. Add salt and add water so that it covers all the food in the pan by 4–5 cm. Then close the lid, bring to a boil over high heat, then reduce the heat to low: cook until the water barely boils.

The meat can be kept in the refrigerator for 1-2 days without freezing if it is pre-coated with olive oil.

Remove the pan from the heat when the meat on the legs becomes soft and can be easily separated from the bones, and the veal has also boiled down until soft. Remove the meat from the pan, cut into thin slices and place on a deep dish. Strain the broth through a sieve and add salt to taste. Pour broth over meat and refrigerate. Decorate the frozen dish with mugs cut from lettuce. On each of these circles put a small amount of grated horseradish mixed with boiled beets, also grated on a fine grater. Add Mayo.

Jellied pig

Compound

Pig weighing 2–2.5 kg, gelatin – 30 g, boiled egg – 1 pc., boiled carrots – 1 pc., lemon – 1 pc., onion – 1 pc., bay leaf – 2 pcs., roots ( parsley, celery, parsnip), pepper, cloves, salt.

Cooking method

Singe the piglet's bristles, then rinse and gut it. Cut into pieces as follows: separate the head, cut the carcass in the area of ​​the kidneys crosswise, you can additionally cut each half lengthwise - along the spine.

After the pig is chopped, it needs to be placed in a saucepan, filled with cold water, salt, and put onions and carefully peeled roots. Place the pan on the fire, after covering it with a lid.

After the water boils, remove the foam and continue cooking over low heat for another 40–50 minutes. When the pig is cooked, remove it, place it on a dish, cover with a damp cloth, and cool.

Put the broth obtained during cooking back on the fire, add bay leaves, pepper and cloves, and boil. Add gelatin, previously soaked in cold water, and bring the broth to a boil again, stirring it, then strain through cheesecloth.

When the piglet has cooled, cut it into portions and place them on a plate, keeping a distance of 0.5 cm between adjacent pieces. Garnish the dish with halves of sliced ​​eggs, carrots and/or lemon slices. In a large saucepan, you can cook a whole piglet without dividing it into parts. Before this, the vertebral bones should be chopped from the inside to the pulp. After cooking, cut the carcass into portions and place it back on the dish so that it looks like a whole pig.

You should pour the gelatin into the dish in 2-3 batches, making sure that the decorations do not move from their place and that each piece of meat is soaked in the jelly.

Serve separately with horseradish sauce with sour cream or horseradish with vinegar.

Jellied tongue

Compound

Tongue – 700 g, gelatin – 30 g, boiled carrots – 100 g, parsley leaves, salt.

Cooking method

Boil the tongue along with carrots in salted water. After the broth has cooled, remove the meat, cut into ring-shaped slices and place in a deep tray. Add a leaf of parsley and a circle of boiled carrots to each slice of tongue to make the dish look beautiful. Pour ½ cup of water over the gelatin for 20–30 minutes, then add it to the cooled broth. Bring the broth to a boil again and strain. Pour the resulting jelly into the tray with the meat and place the dish in the cold so that it hardens well.

The jellied tongue is served separately with mayonnaise, sour cream and horseradish sauce, or horseradish with vinegar.

Jellied pate in molds

Compound

Liver – 500 g, unsalted lard – 300 g, vegetable oil – 1 tablespoon, carrots – 1 pc., onion – 2 pcs., bay leaf – 2 pcs., white bread (loaf) – 2 slices, milk – 1 glass, Swiss cheese – 150 g, black peppercorns – 1 teaspoon, salt.

For jelly: meat broth - 4 cups, gelatin - 2 tablespoons.

For decoration: green salad – 100 g, beets – 1 pc., horseradish root – 2 pcs., mayonnaise – 1 jar, sugar – 2 tablespoons.

Cooking method

Wash the liver, lard, peeled carrots, put them in a saucepan, pour in 1/2 cup of water, add bay leaf and pepper, salt, cover and simmer over medium heat. Finely chop the onion, fry in oil until golden brown and add to the pan. When the water has evaporated, the lard becomes transparent and the carrots become soft, remove the pan from the heat and cool its contents. Remove the bay leaf, and pass everything else through a meat grinder 3 times, adding bread soaked in milk and squeezed out. Add grated cheese, mix everything, roll the mixture into a thin sausage and place in the cold. Make jelly from broth and gelatin. To do this, strain the broth and boil, pour gelatin into it and stir without letting it boil, then pour it into the bottom of the molds and cool slightly. Cut the cooled pate into circles, place in a mold, pour in the remaining jelly and cool. Before serving, remove the aspic from the molds, place on a board covered with lettuce, decorate each plate with a teaspoon of a mixture of boiled and finely grated beets, mixed with grated horseradish, mayonnaise and sugar.

Ham jellied mousse

Compound

Ham – 300 g, egg – 2 pcs., gelatin – 1 tablespoon, table wine – 1 tablespoon, broth – 2 glasses, cream – 1/2 cup, mustard – 1 teaspoon, pepper and salt to taste.

Cooking method

Pass 2 hard-boiled eggs and ham through a meat grinder twice, add wine, pepper, salt and mustard; mix everything well.

Prepare jelly from the broth and gelatin (1 teaspoon of gelatin per 1/2 cup of broth), add whipped cream to it, cool, pour into small molds so that the jelly covers only their walls. To do this, the molds must be cooled well in advance; you can even put them in a bowl of snow. Then slowly and little by little pour the jelly into each mold, turning so that it hardens on the walls in a thin layer.

After this, fill the molds with the prepared mixture of ham and eggs, but not to the top, and fill it with the remaining jelly. Place in the refrigerator for several hours to harden. To easily remove the mousse from the mold, you need to lower it into hot water for a few seconds, then immediately tip it onto a plate.

Place a salad bowl with mayonnaise in the center of a round plate, and place mousse around it.

Chicken aspic

Compound

Chicken, gelatin (soaked in ½ cup cold water) – 1 tablespoon, carrots – 1 pc., hard-boiled egg – 1 pc., green peas, mayonnaise, parsley, spices: parsley root – 1 pc., bay leaf, ground black pepper, salt.

Cooking method

Wash and divide the chicken into large enough pieces, fill them with water so that it completely covers the meat. Then put on the fire until the water boils, being sure to skim off the foam. Add salt and spices. Cook the broth over low heat in a covered saucepan. After the chicken is ready, it should be removed, the bones separated, and the meat placed in special molds, which are rinsed with cold water beforehand. The meat is decorated with neatly cut pieces of egg, green parsley leaves, slices of boiled carrots and green peas.

Strain the broth, add pre-soaked gelatin, put it back on the fire, bring to a boil, but do not boil. Next, the molds with meat are filled with broth and placed in the cold until solidified.

To make the meat of an old bird more juicy and tender, before cooking, you need to put the carcass in water with vinegar for about 1 hour or rub it with lemon juice both outside and inside.

The finished dish is served with mayonnaise.

Goose liver aspic

Compound

Goose liver – 1 piece, bacon – 50 g, vegetable oil – 1 tablespoon, milk – 1/2 cup, white wine – 1/2 cup.

For jelly: meat broth - / l, gelatin - 15 g, black peppercorns - 6 pcs., bay leaf - 1 pc., juice from / lemon.

Cooking method

Add spices to the prepared meat broth, let it simmer over low heat under the lid, then strain, pour in lemon juice and gelatin, dissolved in advance in 2 tablespoons of water. Boil, cool the jelly slightly and pour it into the molds so that it covers only their walls. This is done in exactly the same way as during the preparation of ham jellied mousse, the recipe for which is posted above.

Clean the liver from the film and pour milk for 1–2 hours. When it turns white, it should be placed in a saucepan with bacon and butter, then poured with wine and simmered until the liver becomes soft.

Poultry meat is nourishing and pleasant to the taste. It contains a large amount of proteins. Chicken meat is lean and more tender. Turkey, goose and duck are firmer, denser and have more fat. According to tradition, goose and turkey are served at a festive table, such as a wedding or New Year's.

Cool the finished liver, cut into neat pieces and place beautifully in molds. Fill it with the remaining jelly to the very top.

Fish jelly

Compound

Fish waste (bones, head, skin, tail) - / kg, water - 1 l, onions - 1 pc., carrots - 1-2 pcs., parsley root - 1 pc.

Cooking method

Place the fish waste in a pan of cold water, peel the onion and place it in the water along with the whole parsley root. Cook for 2-3 hours over low heat. Strain the finished broth through a sieve. Finely grate the carrots and add them to the broth. Together with the carrots, the dregs will gradually settle to the bottom, as a result the broth will become transparent. After this, strain it a second time.

Use the broth as a gelling agent when preparing fish aspic.

Fish aspic

Compound

Fresh fish – 1 kg, gelatin – 40–50 g, water – 1 l, hard-boiled egg – 1 pc., parsley, celery, parsnip and carrot roots – 1 pc. each, green peas, bay leaf, parsley, black ground pepper and salt - to taste.

The broth for sauces and jellied dishes is almost not salted.

Cooking method

Clean the fish (pike perch, carp, pike, etc.), gut it and rinse well, cut off the heads and tails, cut into pieces and remove the bones. Place the heads and tails in a saucepan with cold water, boil, and skim off the foam. After this, add the roots, pepper, bay leaf, salt the broth and cook for another 15–20 minutes, skimming off the foam. Next, remove the heads and tails from the pan and put pieces of fish into it, which cook over low heat until cooked. Then carefully remove them from the broth with a slotted spoon and place them on a dish or place them in special molds. Prepare 2-3 layers of gauze and strain the broth through it. Let the gelatin swell in warm water, then lower it into the strained broth and bring to a boil, but do not boil. Pour fish pieces over it. The dish is traditionally decorated with star-shaped boiled carrots, egg slices, green peas and parsley and placed in the refrigerator to harden. You can also use lemon slices for decoration, but this should be done after the jelly has hardened, otherwise it will acquire a bitter taste.

Serve mayonnaise or horseradish with the fish aspic.

Jellied pike perch (first recipe)

Compound

Pike perch – 1 kg, gelatin – 15 g, carrots – 100 g, parsley root – 50 g, horseradish root – 50 g, cucumber – 100 g, bay leaf, herbs, salt.

Cooking method

Clean the fish from scales, gut it, separate the head and remove the bones. Roughly chop the fish fillet. Add salt to the water in a saucepan and cook the head and bones of the pike perch in it for 10–15 minutes along with bay leaves, parsley roots, horseradish and carrots. After this, put the fish fillet into the broth. The base for the aspic is ready. Then, using a slotted spoon, remove the finished fish from the pan and arrange individual pieces on a dish so that together they take the shape of a fish. The parts should not lie close together; you should leave a little space between them. Arrange neatly sliced ​​cucumbers, carrots and herbs around the edges of the dish. Then soak the gelatin in 100 g of water for 20 minutes, add 2/2 cup of the broth obtained from boiling the fish. Bring the mixture to a boil, then strain the resulting jelly. Pour it over the pieces of pike perch on a plate and keep it in the cold until the jelly has completely hardened.

Jellied pike perch (second recipe)

Compound

Pike perch – 1.2–1.5 kg, parsley root – 1 pc., carrots – 2 pcs., black peppercorns – 6–8 pcs., bay leaf – 3 pcs., onions – 1–2 pcs., parsley, lemon - 1 pc., salt.

Cooking method

Wash the pike perch, remove scales and gut it. Next, cut off the head and tail with a small amount of meat, cut out the gills. Place the scales in gauze and tie them in a loose knot. Wash the pike perch in cold water and cut into portions.

Place the pike perch head, tail and scales (in gauze) in an enamel pan, add cold water, and boil. When the broth boils, remove the foam, add salt and pieces of fish.

After 15–20 minutes, remove the cooked pieces of pike perch from the pan with a slotted spoon. Place them in the aspic dish, leaving small gaps between them. Close and refrigerate.

Cook the remaining ingredients in the pan over low heat for another 2–2.5 hours.

Before the end of cooking (15–20 minutes), add carrots, onions and parsley root to the broth, and 7–8 minutes before adding spices. When the broth is ready, strain it through a sieve.

Then peel the lemon and remove the white film and cut into thin slices. Cut boiled carrots into slices. If you have a curly knife, then it is better to cut carrots with it. Wash the parsley well, cut off the tough stems, leaving only the leaves. Use slices of lemon, carrots and parsley leaves to decorate the fish.

Pour the cooled broth over the pike perch. It is not recommended to do this in one step; it is better to divide the process into several stages. After each pouring, you should wait until the fish broth in the tray takes on the consistency of jelly, and only then repeat the action. And so on several times. You should pour it carefully so that the decorations do not move. Jellied pike perch is considered ready when the frozen jelly covers all pieces of fish.

Whole fish jellied

Compound

Whole fish – 1/kg, onion – 1 pc., carrots – 1 pc., gelatin – 1 tablespoon, bay leaf – 3 pcs., black peppercorns – 1 teaspoon.

For garnish: boiled beets - 1 pc., green peas - 1 can, pickled cucumber - 3 pcs., pickled mushrooms - 1 can, boiled potatoes - 4 pcs., hard-boiled eggs - their quantity is determined by the size of the fish, mayonnaise.

Cooking method

Clean and gut the fish. Without cutting off the head and tail, make a longitudinal cut on the back so that the skin does not burst during cooking. Place the fish in an oblong bowl, cover with cold water, add onions, carrots and spices. Place on low heat. It is necessary to ensure that the water does not boil, otherwise the fish may be overcooked and will fall apart. Cool the finished fish in the broth, then remove it and evaporate the broth so that 4 cups remain. Strain through cheesecloth and boil again, pour in gelatin, previously filled with water, bring the broth to a boil, but do not boil.

Pour the fish jelly into a deep dish and put it in the cold so that the jelly hardens. Next, place the fish on it (on its side), place quartered eggs, carrot stars, and green peas around it. Pour the remaining jelly over everything. Cool the dish again. When the jelly has hardened, tip the dish onto another dish of larger diameter, cover with a hot towel for a few minutes so that the aspic can easily separate from the mold. Surround the aspic with mushrooms and vegetables, cut into small cubes, and pour mayonnaise over them.

Stuffed jellied carp (recipe first)

Compound

Carp – 700–800 g, carrots – 30 g, onions – 20 g, butter – 10 g, mushrooms and milk – 40 g each, egg – 1 pc., wheat bread – 50 g, semolina – 10 g, bay leaf – 1 pc., gelatin – 3 g, broth – 100 g, ground black pepper – 2 g, salt.

For the sauce: beets – 75 g, horseradish root – 10 g, mayonnaise – 40 g, granulated sugar – 10 g, salt.

Cooking method

Clean the fish and wash thoroughly. Cut the skin around the head and spine. Do not cut the belly. Separate the head and remove the entrails, then cut the fish into 2-3 cm pieces, trying to keep them the same size, rinse them.

Boil broth from the head and bones with the addition of carrots and bay leaves. Strain the finished broth and add gelatin diluted in water.

Wash the mushrooms well and cut the onion into rings. Then fry them, add salt, add pepper and simmer in oil. Using a meat grinder, grind the pulp of the tail part of the carp, bread soaked in milk, stewed mushrooms and onions. Pour the egg white into the broth, beat the liquid and combine with the crushed mass. Next, add semolina, salt and pepper the minced meat, and grind it thoroughly. Carefully fill the fish pieces with the prepared minced meat. Place stuffed fish pieces on a wire rack and immerse in warm broth. Cook for 20–30 minutes over low heat. Next, cool the broth, remove the fish, and place on a plate. Fill each piece of stuffed carp with hardening jelly.

To store part of the onion, you need to lubricate the cut area with oil or fat.

Then prepare the sauce. Mix boiled and grated beets with peeled and grated horseradish, add sugar, mayonnaise, and salt. Mix the sauce well and place it around the edges of the dish, surrounding the frozen fish.

Stuffed jellied carp (second recipe)

Compound

Carp – 1/-2 kg, carrots – 1 pc., black peppercorns – 10 pcs., bay leaf – 2 pcs., onion – 1 pc., butter – 1 teaspoon, champignons – 200 g, milk – 1 glass, raw egg – 2 pcs., boiled egg – 1 pc., city bread – 1/2 part, semolina – 1 tablespoon, gelatin – 1 tablespoon, broth – 1/2 l, ground black pepper and salt to taste.

For the sauce: small boiled beets - 1 pc., horseradish root - 50 g, mayonnaise - 1 jar, sugar - 2 tablespoons, salt - to taste.

Cooking method

Rinse the scaled carp well, cut the skin around the head and along the ridge and, without cutting the belly, remove the head and entrails. Cut the fish into cross-sectional pieces 4–5 cm thick, rinse again and set aside the pieces for stuffing.

Make broth from carrots, peppercorns, bay leaves, fish heads and bones. Strain the finished broth and add gelatin diluted in water. Peel the champignons and cut into very thin pieces. Cut the onion into rings. Heat the oil in a frying pan, put the champignons and onions in it, add salt and pepper and simmer, closing the lid. Pass the bread soaked in milk and squeezed out, the boiled flesh removed from the head of the fish, the raw fish pulp of the tail part and the champignons stewed with onions through a meat grinder. Mix the eggs with 3 tablespoons of broth, beat well and mix with the mass passed through a meat grinder. Add semolina, salt and pepper, grind well.

Fill the pieces of prepared fish with the resulting minced meat, level with wet hands, place on a wire rack and lower into the warm broth. Cook over low heat for 1 hour.

Cool the finished fish in the broth, remove and place on a plate. Pour the hardening jelly over each piece and place boiled egg slices on top. Place in the cold, and then pour the remaining jelly on top in 2 additions. Serve with hot sauce. To prepare it, mix peeled and grated horseradish with grated boiled beets, sugar, salt and mayonnaise. Spread the sauce around the frozen fish.

Jellied fish with mayonnaise

Compound

Fish – 500 g, gelatin – 30 g, hard-boiled eggs – 2 pcs., mayonnaise – 120 g, green peas – 150 g, parsley, salt – to taste.

Cooking method

Clean the fish, gut it, rinse and cook. Pour the broth into a separate saucepan. Separate the pulp from the bones and chop. Add gelatin to the broth and bring to a boil. Then cool the broth, add mayonnaise, add salt, green peas and grated eggs. Place the fish in molds, pour in broth, sprinkle with chopped parsley, and place in a cool place.

Jellied sturgeon

Compound

Sturgeon – 1 kg, gelatin – 25–30 g, carrots – 1 pc., cucumber – 1 pc., capers, pieces of crab or crayfish, onion – 1 pc., parsley.

Cooking method

Boil sturgeon with carrots and onions and cool. From the broth obtained by boiling the fish, prepare 3-4 cups of transparent jelly, adding gelatin to it. Cool the finished jelly. Cut the cooked fish into thin pieces and place on a dish so that there is free space around each piece for the jelly. Decorate the fish pieces with parsley leaves, carrot slices, fresh cucumber slices, pieces of crab or crayfish, and capers. After this, pour the pieces of fish in an even layer of jelly in 2-3 batches. When the aspic has cooled, cut each piece of fish with a knife and place it beautifully on a plate.

Serve horseradish with vinegar or mayonnaise separately.

Jellied fish with garnish

Compound

Fish – 1 kg, hard-boiled eggs – 2 pcs., small pickled cucumbers – 10 pcs., canned porcini mushrooms – 1 jar, gelatin – 1 tablespoon, onion, carrots, bay leaf – 1 pc. each, black peppercorns, salt.

For chauffroy sauce: flour - 50 g, butter - 50 g, fish broth - 2 cups, white table wine - 1/4 cup, gelatin - 1 tablespoon, salt.

Cooking method

Clean the fish, gut it, separate the fillets from the bones. Place the head, fins, bones, tail and, if any, caviar and milt in a saucepan, add 4-5 cups of cold water, add onion, carrots, bay leaf, coarsely crushed black pepper, add salt to taste and cook, covering with a lid. over low heat. Cook until all the bones are softened. Strain the broth through cheesecloth, pour it into a clean saucepan, let it boil, then put the sliced ​​fish fillet into it, bring to a boil and reduce the heat to low. The broth should not boil, otherwise the fish will boil.

Carefully remove the finished fish with a slotted spoon and cool. Place gelatin, poured with 2 tablespoons of cold fish broth, on the edge of the stove so that it becomes more liquid. Strain the broth again, let it boil and add gelatin to it, stir without letting it boil. Cool the finished jelly. When it hardens to the consistency of raw egg white, take a jellied mold and pour liquid onto the bottom in a finger-thick layer, put the mold in the refrigerator so that the jelly hardens.

After this, put the mold on its side and fill all the walls with jelly, gradually turning the mold so that it is all covered with frozen jelly. Place it in the refrigerator so that the jelly hardens well.

Prepare the chauffroy sauce: grind the butter with flour in a hot frying pan, without allowing it to brown, add salt and dilute with fish broth, remove the frying pan from the stove. Put the well-pounded mixture back on the fire and, stirring continuously, let it boil, then dilute with wine, pour in the gelatin, previously diluted in water, and warm everything up again so that the gelatin is well dissolved in the sauce.

Cut eggs and canned mushrooms into large pieces, and cucumbers into very small cubes. Take out the mold with the frozen jelly, put in the boiled fish fillet, place finely chopped cucumbers on it in layers, then pieces of egg, again cucumbers and mushrooms on top; pour all this over with chauffroy sauce.

Place in the refrigerator until the aspic hardens. Before serving, wrap the pan in a hot towel and tip onto a round flat dish.

Place a wreath of coarsely chopped green salad, lightly sprinkled with mayonnaise, around the aspic.

Jellied squid starfish meatballs

Compound

Squid – 150–200 g, cod fillet – 150–200 g, gelatin – 10 g, bread soaked in water – 50 g, onions – 3–4 pcs., wheat flour – 1 teaspoon, egg – 1 pc., onion with dry scales - 1 pc., peeled beets - 1 pc., carrots - 2-3 pcs., parsley root - 1 pc., olives - 5-6 pcs., walnuts - 1 pc., dogwood berries - 6 –8 pcs., parsley, sugar, pepper, salt.

Cooking method

Prepare the squid and pass it through a meat grinder along with cod fillet, soaked bread, and onions. Add wheat flour, chopped walnuts, egg, salt, pepper, sugar to the mixture and form into meatballs.

Place an onion with dry scales, peeled beets, carrots, parsley root into a saucepan, pour in 2-2/2 cups of water, add salt, pepper and cook for 40-45 minutes.

Jellied dishes can be prepared in advance. One-They will spend two days perfectly in the refrigerator without losing their freshness and aroma.

Strain the broth. Pour 3-4 cm of broth over the meatballs and cook at low boil for 50-60 minutes. Add gelatin to the broth and prepare jelly. Place starfish-shaped meatballs on a plate, garnish with boiled carrot stars, parsley, olives and dogwood berries, and pour in jelly. Cool. Serve horseradish with the dish.

Jellied eggs

Compound

For one egg: meat salad - 100 g, butter - 10 g, spinach puree - 50 g, meat jelly - 100 g, green salad - 10 g, sweet pepper - 5 g, parsley.

Cooking method

Pour a little meat jelly into egg molds so that it hardens and forms a kind of “shirt” on their walls. Then add parsley leaves and pepper slices for decoration. Next, put one hard-boiled cold egg in each mold, pour jelly over it and leave to cool.

Before serving, remove the eggs from the molds and place on a plate along with the meat salad. Using a pastry bag, spread the butter mixed with spinach puree onto the edge of the dish, giving it the appearance of leaves. Place pieces of jelly between them, giving them the shape of rhombuses or triangles. Garnish the meat salad with lettuce leaves cut into strips.

Jellied eggs with tomatoes

Compound

Egg – 2 pcs., tomatoes – 100 g, parsley – 20 g, meat jelly – 100 g, salad dressing (with mayonnaise) – 40 g.

Cooking method

Using the method described in the previous recipe, make a “shirt” of light meat jelly on the walls of a cone-shaped mold. Place sprigs of parsley at the bottom, then place the tops of hard-boiled and cooled eggs in the mold and pour a small amount of jelly over them. On the jelly, which has not completely frozen, place a layer of tomato circles 1/2 cm thick. Pour the jelly again, then lay a layer of boiled eggs, also cut into circles and of the same thickness, and pour the jelly again. Continue alternating layers of tomatoes and eggs with layers of jelly until the mold is filled. The last layer should consist of jelly with herbs.

Cool the aspic and place on a round dish. You can use various vegetables and herbs as a side dish. Separately, in a gravy boat, serve salad dressing mixed with mayonnaise in equal proportions.

Jellied mushrooms

Compound

Salted mushrooms – 100 g, boiled carrots – 1 piece, gelatin – 2 teaspoons, water – 1 glass.

For garnish: boiled carrots, pickled cucumber and boiled potato tuber - 1 piece each, vegetable oil - 2 tablespoons, vinegar - 1 teaspoon, herbs.

Cooking method

Pour 2-3 tablespoons of mushroom brine into the water, boil, add gelatin swollen in water, dissolve it, strain.

Pour the jelly into the molds in a thin layer. After it hardens, add mushrooms cut into small pieces, diced carrots and pour in the remaining jelly.

To prepare the side dish, cut boiled carrots, pickled cucumbers and potatoes into small pieces and pour vegetable oil mixed with vinegar over it.

When the jelly thickens, place it on a dish, arrange the side dish around the edges, and sprinkle the finished dish with chopped herbs.

Vegetable aspic

Compound

Kohlrabi – 300 g, vegetable oil – 2 tablespoons, garlic – 1 clove, pieces of canned tomatoes – 750 g, gelatin – 2/2 teaspoon, tofu (soy cheese) with herbs – 100 g, basil – 1 bunch, granulated sugar, ground black pepper, salt.

Cooking method

Chop the kohlrabi into very thin slices and add salt. Heat the vegetable oil and simmer the kohlrabi slices in it over low heat for 5 minutes, covering the pan with a lid. Let cool. Make puree from tomatoes.

Peel the garlic, pass it through a press and mix with tomato puree. Season with salt, pepper and granulated sugar. Mix 6 tablespoons of the mixture with gelatin. Boil the remaining tomato puree. Add the puree with gelatin, boil again and cook, stirring, for 2 minutes.

Cut the tofu into thin slices. Wash the basil, separate the leaves from the stems, set aside a few pieces for decoration, and chop the others coarsely. Place 2 tablespoons of tomato mass into a 1 liter rectangular mold and carefully level it out. Place 1 layer of tofu slices on top, sprinkle with basil, then cover with a layer of kohlrabi slices, then 2 tablespoons of tomato paste, etc. Lightly shake the pan several times and tap it on the counter so that there are no air bubbles left in it.

Refrigerate for at least 60 minutes. After this, carefully separate the aspic from the mold, tip it onto a dish, and cut into slices. Use the remaining basil leaves for decoration.