Veal Aspic
Description
A tasty appetizer for any gathering. For making aspic, you can use any meat; however, veal in particular will give the dish a rich, meaty flavor. You can prepare the aspic in a single mold, or pour it into muffin tins—in that case the dish will immediately be portion-sized. You can add brightness, beauty, and richness of flavor with various vegetables (beets, carrots, potatoes, herbs) or berries, which pair wonderfully with meat. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. Peel the onion and carrots, trim the meat of sinew and membrane. Pour water into a pot, add the prepared vegetables and meat, and simmer for one hour (the vegetables will be done sooner).
- 2
Step 2
2. Forty-five minutes after the water comes to a boil, add the bay leaf, pepper, and salt.
- 3
Step 3
3. Dissolve the gelatin in 150 milliliters of cooled boiled water.
- 4
Step 4
4. Remove the meat and vegetables from the broth and let them cool. Strain the broth, add the soaked gelatin to it, return it to the heat, and warm it without bringing it to a boil.
- 5
Step 5
5. Peel the boiled eggs and remove the yolks (set them aside). Chop the egg whites into cubes.
- 6
Step 6
6. Cut the boiled carrots into cubes.
- 7
Step 7
7. Cut the meat into cubes as well.
- 8
Step 8
8. In a bowl, mix the meat, carrot, and egg whites.
- 9
Step 9
9. Take the molds and place a few cranberries and chopped herbs in each one.
- 10
Step 10
10. Next, lay the mixture of meat, carrot, and egg white.
- 11
Step 11
11. Pour everything with the gelatin broth and refrigerate until fully set (about six hours).
- 12
Step 12
12. Remove the aspic from the molds and serve it at the table. You get a very beautiful and tasty dish.