Jellied is a traditional dish of Russian cuisine. True, at present, the recipes for its preparation are somewhat different from the original. In general terms, then aspic is any meat or fish boiled and filled with broth. The key difference from soup is that this broth should freeze. That is why in the village of my grandmother this dish has always been called "jellied meat." Let's see how to cook aspic, and for example, take aspic from salmon and liver.
Beef liver fillet
Wash 350 g liver and cut into small slices. Cut one onion and 2 sweet peppers into cubes and fry in butter with the liver (since the dish is traditionally Russian, take a fragrant vegetable, but not refined at all). Soak 20 grams of gelatin in a small amount of chicken broth to disperse. Mix 100 ml of chicken broth with the same amount of white dry wine, salt, black pepper, and pour the liver over this mixture. Bring to a boil, and then gradually introduce gelatin. Bring to a boil again and immediately remove from heat. Pour the aspic into small bowls, putting broth in each piece of liver and pour it. Chill. Before serving, garnish with chopped parsley and orange slices.
Turkey liver sauce with plum gravy
Soak 2 tablespoons of gelatin in 3 large tablespoons of water for 20 minutes. We cut and remove six large and juicy plums (preferably fresh), use a blender to mash it and wipe it through a sieve. Add mashed 25 ml brandy. Heat gelatin in a water bath to dissolve, pour 25 ml of brandy into it and mix with plum puree. The gravy is ready.
Half a kilo of turkey liver we cut into small pieces, wash them, dry, salt and sprinkle with white pepper. In hot oil, fry the liver, stirring constantly. Then we put the fried liver in a bowl, sprinkle with balsamic vinegar and let cool. Sprinkle the jar with white pepper, put the liver in it, and pour the plum gravy on top. For 3 hours (or more, until completely solidified) we put in the refrigerator.
Goose liver fillings
One large goose liver needs to be poured for 2 hours with one and a half glasses of milk (it should turn white in the end), and then put in a pan, add 50 g of bacon and a large spoonful of oil there. Top with half a glass of white wine. Stew until the liver is soft. When cool, cut into pieces.
While the liver is stewing, you can cook jelly. To do this, add 15 g of gelatin to 2 tablespoons of chilled boiled water and leave to swell for 1 hour. Pour half a glass of meat broth into the pan , add 6 pcs there. black pepper and bay leaf. Boil for 2 minutes, then filter and add the gelatin and juice of half a lemon. Bring to a boil again.
Now we fill half the small bowls or deep plates with the broth, then we spread the liver and again pour the broth on top. To make the aspic from the liver beautiful, you need to wait until it hardens slightly and put a few sprigs of parsley in each plate. They are slightly immersed in the broth, it will turn out very unusual.
Salmon fillet
For cooking, you will need 400 grams of steak of fish (salmon) with a thickness of about 1.5 cm, as well as 1 carp. We clean the carp, wash it and cut it into pieces. Cut the salmon into 4 pieces, remove the peel and remove all the bones. We divide one large carrot into 2 parts. We cut the first into circles, and the second along. Bulb should be cut in half and stuffed with cloves (7 pcs.).
Boil two liters of water in a saucepan, add vegetables to the water, bring them to a boil and salt. Cook until carrots are soft. Then catch all the round slices of carrots and add the carp, black and allspice and cook for 20 minutes. Then all vegetables and carp from the water need to be pulled out and put in the broth salmon. Cook for about 10 minutes. Then the salmon must be pulled out of the broth and put in bowls, a little salt and pour over lemon juice. Strain the remaining broth through cheesecloth; be sure to try; perhaps you need to add pepper or salt to it. Then dilute 15 g of gelatin in broth. In a bowl with salmon, put boiled mussels (total 10 pieces), shrimp (also 10 pieces), carrots and parsley leaves. Pour so much broth into each bowl so that it only covers the ingredients a bit, let it freeze, and then fill with the remaining broth. Thanks to this procedure, all the ingredients will remain at the bottom. Sprinkle with lemon juice before serving.