Jellied is a traditional dish of Russian cuisine.However, at present the recipes for its preparation differ somewhat from the original ones. In general terms, the jellied 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 was always called "cold". Let's see how to prepare a jellied, and for example take a jellied of salmon and liver.
Beef liver stuffed with beef
350 grams of liver wash and cut into smallslices. One onion and two sweet peppers cut into cubes and fry together with the liver in oil (since the dish is traditionally Russian, then take a fragrant vegetable, but not refined). 20 g of gelatin soak in a small amount of chicken broth so that it breaks. 100 ml of chicken broth mixed with the same amount of white dry wine, salt, black pepper peas and pour this mixture on the liver. Bring to a boil, and then gradually enter gelatin. Again bring to a boil and immediately remove from heat. Pour the jellied into small bowls, putting in each piece of liver and filling it with broth. Refrigerate. Before serving, decorate with chopped parsley and orange slices.
Tinned turkey liver with gravy from plums
2 teaspoons of gelatin soak in 3 large spoonswater for about 20 minutes. Six large and juicy plums (better fresh) cut and remove the stone, using a blender, we turn it into puree and rub it through a sieve. Add in the puree 25 ml brandy. Gelatin is heated in a water bath to dissolve, pour into it 25 ml of brandy and mix with plum puree. The gravy is ready.
Liver pock is cut into smallpieces, rinse them, dry, salt and sprinkle with white pepper. On the heated oil fry the liver, stirring constantly. Then the fried liver is transferred to a bowl, sprinkled with balsamic vinegar and let cool. Pour the mold for pouring white pepper, put the liver in it, and fill it with plum gravy. For 3 hours (or more, until complete hardening) put in the refrigerator.
Goose Pouring Liver
One large goose liver is needed for 2 hourspour half a glass of milk (it should whiten in the end), and then put in a pan, add 50 grams of bacon and a large spoon of butter. Top with half a glass of white wine. Stew until the softness of the liver. When it cools down, cut into pieces.
While the liver is extinguished, it is possible to make jelly.To do this, 15 g of gelatin should be poured with 2 tablespoons of chilled boiled water and left for 1 hour to swell. In a saucepan pour half a glass of meat broth, add 6 pcs. black pepper and laurel leaf. We boil for 2 minutes, then strain and add gelatin and juice of half a lemon. We bring it back to the boil.
Now small bowls or deep platesHalf fill with broth, then lay out the liver and fill it with broth again. To fill the liver with a beautiful liver, you need to wait until it gently stiffens and put a little sprigs of parsley in each bowl. They will be slightly immersed in the broth, it will turn out very unusual.
Salted from salmon
For cooking, you need 400 gr steakfish (salmon) with a thickness of about 1.5 cm, as well as 1 carp. Carp we clean, wash and cut into pieces. We cut the salmon into 4 pieces, peel off the skin and remove all the bones. One large carrot is divided into 2 parts. The first cut in circles, and the second - along. The bulb should be cut in half and crammed with cloves (7 pcs.).
Boil two liters of water in a saucepan, add towater the vegetables, bring them to a boil and salt. Cook until soft carrots become. Then catch all the round pieces of carrot and add there carpika, black and fragrant pepper and cook for 20 minutes. Then all the vegetables and carp from the water should be pulled out and put in salmon soup. Cook for about 10 minutes. Then the salmon should be taken out of the broth and put into bowls, sprinkled with a little and poured with lemon juice. Leave the remaining broth through the cheesecloth, be sure to try, perhaps you need to add pepper or salt to it. Then dilute 15 grams of gelatin in the broth. In the bowls with salmon put boiled mussels (total of 10 pieces), shrimp (also pieces of 10), carrots and parsley leaves. Pour into each bowl so much broth that he only slightly covered the ingredients, let it freeze, and then pour the remaining broth. Thanks to this procedure, all ingredients will remain at the bottom. Before serving, sprinkle with lemon juice.
