Puff jellied of the Cockerel language

14

• 2

• Time for preparing

  Contents

  • • 0.0.1 5 h
    • 0.0.2 Medium dish
    • 0.0.3 71,5kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  5 h

• Recipe difficulty
  

  Medium dish

• Energy value
  

  71,5kcal

• Rating

• Recipe

A delicious multi-layer aspic will prepare at home for a large festive feast. The calculation of products is given in three forms jellied.

Let’s get started!

Ingredients

0/15 ingredients

• mayonnaise 2 tbsp. l
• beef tongue 1200 g
• water 3 l
• mustard 1 tbsp. l
• gelatin 2 packs
• carrots 20 g
• daikon 20 g
• salt to taste
• onions 1 pc.
• bay leaf 3 pcs.
• allspice 3 pcs.
• chicken eggs 1 pc.
• sweet pepper 1 pc.
• green peas 1 tbsp. l
• lemons 1 pc.

5 ч5 ч 71,5

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Boil tongue, see beef tongue
2. Strain the broth, salt, pepper, in two soup ladles dissolve two tablespoons of mayonnaise in the other two ladles – mustard, pour part of the broth without additives in a thin layer into the mold, pour the rest of the broth into gelatin.
3. Refrigerate the form with the broth for half an hour.
4. On a chilled broth we form a cockerel.
5. Carefully pour part of the gelatin broth, cool half an hour.
6. The next layer – mayonnaise broth, serves as the basis for meat layer.
7. We spread the language on it.
8. Pour the rest with gelatin broth, cool half an hour.
9. And the last layer – mustard broth, cool.
10. When serving, place the tray for a couple of seconds in hot water, trim the edges, flip to the dish. Put a pea on an egg – eye.

Keywords:

• New Year