Jellied
Cold jellied appetizers on the festive table- this is an indicator of the culinary talents of the hostess, one might say - the highest level of skill. Meanwhile, it is not at all difficult to prepare them: if you involve children in preparing the jellied meat, for them it will be a game, entertainment, and creativity.
Do not feel sorry for jelly! Photo: Svetlana Peregryumova Prepare aspic from any lean meat, such as chicken. We put the washed chicken in a saucepan, pour it with cold water, salt it, put it on fire. Useful advice: in order to achieve perfect transparency of the broth, we boil the boiled water, and pour the chicken with boiled water, salt and boil again until ready. Along with the chicken cook the peeled whole carrots. While the chicken is boiling, pour gelatin with cold water and leave to swell. We take out the chicken, pour the strained gelatine into the broth, bring to a boil and remove from the fire. Cutting meat and “decorations” for the jellied: carrots, greens, olives, boiled eggs - with quail will look elegant. Pouring some broth onto the bottom of the pan is a “platform” for the filler. Then lay out a layer of carrot figurines, circles of olives and eggs, green peas on a slightly thickened jelly. Put the meat at the end. Pour broth with gelatin, put in the cold. Serve aspic on small plates, and so that it can be easily removed from the molds, they need to be held in hot water for a few seconds.
