Chicken Aspic
Description
The recipe won't take much time. Boil the chicken and cool it in the broth. Remove almost all the meat from the bones; you can leave the wings as they are. Soak the gelatin. Dissolve the gelatin in the broth. Hard-boil one egg and slice a cucumber into thin slices. Transfer the chicken to a deep bowl and garnish with egg, lemon, slices of fresh cucumber, and herbs—parsley or dill. Pour the broth over the top and chill. Then add a second layer of meat and other ingredients and pour in the broth again. Chill. When the gelatin has set, dip the mold into a container of hot water for a second and turn the aspic out onto a plate. Now take a heart-shaped cookie cutter with firm edges and, pressing it into the aspic, cut out a heart. If you want a pretty layer of a different color on top of the aspic, you can do the following: first mix mayonnaise with gelatin and pour it on before the chicken aspic. When the mayonnaise layer has set, pour on the chicken aspic. For a green color, use grated cucumber peel; for red, finely chopped sweet red pepper. In general, you can also achieve a different color using ordinary food coloring. It can be served warm or chilled.