Few people know that a truly royal jelly Russian dish was originally quite unappetizing dish, which in Russia servants regaled the morning after the master's feast. It was called jelly. The remains of a variety of foods were cut finely, boiled in broth and zastuzhivalis in the cold. It turned malopriglyadnoe dish, which had very questionable taste.
That all changed during the fad in Russia all the French. Newly arrived chefs prepare the so-called galantine. They are boiled together fowl, pork, rabbit and other meat, chopped it, wipe it with eggs and broth were diluted to the consistency of sour cream. Then cooled. Russian intelligence resourceful - by simplifying, complex modifications and tricks, French and Russian galantine jelly was reborn at the Russian aspic. Game was replaced by beef tails and ears, rabbit - on foot, pork and other meat - on a pig's head. Come up with many hours of digestion to separate the meat from the bones and thicken the broth. And then everything, as the French. Only a little more broth - and the beauty and benefits. Here is the Russian aspic. A season with horseradish, mustard, yes! Yes, with vodka! And submit to the master's table should be ashamed.
So, in the modern view, no Russian meal is complete without this aspic. Despite the fact that the preparation of sufficiently long, the special difficulties it presents. The essence of the aspic does not change, only change basis.
For example, for the preparation of pork aspic head takes about half a pig's head, 1 large onion, a few peas allspice, bay leaf, salt, 5-6 cloves of garlic and 2 medium carrots.
Chop the meat very thoroughly washed. Soak in cold water for 3-4 hours, changing it every time, when the water turns red. Put the meat in a large pot, fill it with cold water so that she could barely cover the meat and put on fire. Bring to a boil, removing scum periodically. After boiling the broth with salt, add the onion and cook in the open lid on the very low heat for 2-3 hours. Then you need to add the bell pepper and carrots, boiled to leave for another 3 hours. 15 minutes before end of cooking add the bay leaf.
Then the meat is removed and allowed to cool to warm conditions. The soup is passed through several layers of cheesecloth and put in a cool place until the solidification of fat.
Podostyvshuyu head to disassemble, remove all unnecessary (ears, snout, and cartilage - at the discretion of), finely chop and add the chopped garlic. With the broth to remove the cooled fat and bring to a boil again, trying to parallel it to the salt. The soup should be firmly ambassador. Meat put into a form to fill in the broth and put it in the splendor of a cold place.
Cooled, hardened jelly slice and serve with horseradish and mustard.
Recipes Russian Jelly:
That all changed during the fad in Russia all the French. Newly arrived chefs prepare the so-called galantine. They are boiled together fowl, pork, rabbit and other meat, chopped it, wipe it with eggs and broth were diluted to the consistency of sour cream. Then cooled. Russian intelligence resourceful - by simplifying, complex modifications and tricks, French and Russian galantine jelly was reborn at the Russian aspic. Game was replaced by beef tails and ears, rabbit - on foot, pork and other meat - on a pig's head. Come up with many hours of digestion to separate the meat from the bones and thicken the broth. And then everything, as the French. Only a little more broth - and the beauty and benefits. Here is the Russian aspic. A season with horseradish, mustard, yes! Yes, with vodka! And submit to the master's table should be ashamed.
So, in the modern view, no Russian meal is complete without this aspic. Despite the fact that the preparation of sufficiently long, the special difficulties it presents. The essence of the aspic does not change, only change basis.
For example, for the preparation of pork aspic head takes about half a pig's head, 1 large onion, a few peas allspice, bay leaf, salt, 5-6 cloves of garlic and 2 medium carrots.
Chop the meat very thoroughly washed. Soak in cold water for 3-4 hours, changing it every time, when the water turns red. Put the meat in a large pot, fill it with cold water so that she could barely cover the meat and put on fire. Bring to a boil, removing scum periodically. After boiling the broth with salt, add the onion and cook in the open lid on the very low heat for 2-3 hours. Then you need to add the bell pepper and carrots, boiled to leave for another 3 hours. 15 minutes before end of cooking add the bay leaf.
Then the meat is removed and allowed to cool to warm conditions. The soup is passed through several layers of cheesecloth and put in a cool place until the solidification of fat.
Podostyvshuyu head to disassemble, remove all unnecessary (ears, snout, and cartilage - at the discretion of), finely chop and add the chopped garlic. With the broth to remove the cooled fat and bring to a boil again, trying to parallel it to the salt. The soup should be firmly ambassador. Meat put into a form to fill in the broth and put it in the splendor of a cold place.
Cooled, hardened jelly slice and serve with horseradish and mustard.
Recipes Russian Jelly: