How to prepare a jelly from a liver or fish

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's why in the village of my grandmother this dish was always called a "cold". Let's see how to prepare a jellied, and for example take a jellied of salmon and liver.

Beef liver oil

350 grams of liver wash and cut into small slices. One onion and two sweet peppers cut into cubes and fry together with the liver in oil (as the dish is traditionally Russian, then take a fragrant vegetable, but certainly not refined). 20 g of gelatin soak in a small amount of chicken broth so that it breaks. 100 ml 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 the 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 with gravy from plums

2 teaspoons of gelatin soak in 3 large spoonfuls of water for about 20 minutes. Six large and juicy plums (preferably fresh ones) cut and remove the stone, using a blender we turn it into mashed potatoes and rub 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.

Half-liver of the turkey is cut into small pieces, washed them, dried, salt and sprinkled 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. The mold for the priming is sprinkled with 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.

Pouring from the liver goose

One large goose liver should be poured in half an hour and a half cups 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, you can make jelly. To do this, 15 grams 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. Again, bring to a boil.

Now small bowls or deep plates are half filled with broth, then we spread the liver and pour it over again with broth. To fill the liver with a beautiful liver, you need to wait until it gently stiffens and put a few sprigs of parsley in each plate. They are slightly immersed in the broth, it will be very unusual.

Salted from salmon

For cooking, you will need 400 grams of fish steak (salmon) about 1.5 cm thick, as well as 1 carp. Carp we clean, wash and cut into pieces. We cut the salmon into 4 pieces, remove the cuticle 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.).

Two liters of water boil in a saucepan, add vegetables to the water, bring them to a boil and salt. Cook until soft carrots become. Then catch all the round pieces of carrots 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, a little salt and pour with lemon juice. The remaining broth strain through gauze, be sure to try, perhaps, it should be added pepper or salt. Then dilute 15 grams of gelatin in the broth. In the bowls with salmon, put boiled mussels (total of 10 pieces), shrimps (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 the ingredients will remain at the bottom. Sprinkle with lemon juice before serving.