Aspic in Egg Shell
Description
I make this dish every New Year. On this holiday, family and loved ones snap up this aspic instantly. The main secret to preparing this dish is that you need to start collecting eggshells in advance. In the eggshell, the dish turns out perfect in shape. The appetizer is ready. Serve right away.
Instructions
- 1
Step 1
Wash the meat and poultry. Remove the yellow fat from the rooster. Peel the vegetables. Chop the carrots into large pieces. Cover all the ingredients with water and simmer for 6 hours. Skim off the foam so the broth stays clear.
- 2
Step 2
Add the spices and salt one hour before the end of cooking. Wait until the broth has completely cooled. Skim off the fat; we won't need it. Pierce the eggshells and make holes about 1 cm in diameter. Separate the meat from the bones, chop finely, and distribute it among the shells. Pour in the strained liquid.
- 3
Step 3
Leave the aspic to set in the refrigerator for 4 hours. You can also leave it overnight. Before serving, break the shell and transfer the aspic onto a nice platter.