paddy - a traditional Russian cuisine.However, at the moment of cooking recipes differ from the original.Speaking in general terms, the filler - is any meat or fish, cooked and drenched broth.The key difference from soup that the broth should solidify.That is why in the village of my grandmother's dish is always called "jelly".Let's see how to prepare the filler, and for example, take the aspic of salmon and liver.
Jellied beef liver
350 g liver, wash and cut into small slices.One onion and sweet pepper 2 dice, and together with the liver fry in butter (because traditional Russian dish, take a fragrant vegetable, but certainly not refined).Soak 20 grams of gelatin in a small amount of chicken broth that he sold.100 ml chicken broth, mix with the same amount of dry white wine, salt, black peppercorns and pour this mixture of the liver.Bring to a boil, and then gradually enter the gelatin.Again bring to a boil and immediately remove from heat.Pour the jelly in a small bowl, put in every piece of the liver and its Gulf broth.Cool.Before serving, garnish with chopped parsley and orange slices.
Jellied turkey liver with sauce of plums
2 teaspoons of gelatin soaked in water 3 large spoons minute 20. Six large and juicy plums (fresh is best), cut and remove the bone, using a blender to puree and transform rubbed throughsieve.Add the puree 25 ml brandy.Gelatin warm up in a water bath to dissolve, pouring in 25 ml of brandy and mix with plum puree.Gravy is ready.
pound of turkey liver cut into small pieces, wash them, were dried, sprinkle with salt and white pepper.In hot oil, fry the liver, stirring constantly.Then shift the fried liver in a bowl, sprinkled with balsamic vinegar and give cool.Tins filler sprinkle white pepper, put in her liver, and pour plum sauce on top.3 hours (or more, to complete solidification) put in the refrigerator.
goose liver in aspic
one large goose liver need 2 hours to fill one and a half cups of milk (it should eventually turn white), then put in a pan, add to the 50 grams of bacon and a large spoon of oil.Top pour half a glass of white wine.Simmer until tender liver.When cool, cut into pieces.
While liver stewed, you can prepare jelly.To this end, 15 g of gelatin to pour 2 tablespoons of the cooled boiled water and leave for 1 hour to swell.In a pan pour half a cup of broth, add to 6 pieces.black pepper and bay leaf.Boil for 2 minutes, then filter and add the gelatin and the juice of half a lemon.Once again, bring to a boil.
Now small bowls or soup plates half-fill the broth and then spread on top of the liver and again pour broth.To aspic liver turned out beautifully, you need to wait until it hardens slightly and put in each plate a little sprigs of parsley.They plunge into the broth a little, get a very unusual.
Jellied salmon
To prepare you will need 400g steak Fish (Salmon) with a thickness of about 1.5 cm and 1 carp.Karpa, we will clean, will wash and can cut into pieces.We cut the salmon into 4 pieces, take off the peel and remove all seeds.One large carrot divide into 2 parts.The first cut into slices, and the second - along.A bulb should be cut in half and lard cloves (7 pcs.).
Boil two liters of water in a saucepan, add water, vegetables, bring them to a boil and add salt.Cook until the carrots are tender.Then catch all round carrot slices and add to the carp black and sweet pepper and cook for 20 minutes.Then all the vegetables and carp from the water need to be removed and put in the soup salmon.Cook for about 10 minutes then you need to pull the salmon from the broth and put into a bowl, and pour a little salt and lemon juice.The remaining broth, strain through cheesecloth, be sure to try, perhaps, it is necessary to add salt or pepper.Then dilute the broth 15 g of gelatin.The bowls with salmon, place cooked mussels (total 10 units), shrimp (also 10 pieces), carrots and parsley leaves.Pour into each bowl of soup so that it only covered the sensitive ingredients, let it harden and then pour the remaining broth.Through this procedure, the ingredients remain on the bottom.Before serving, sprinkle with lemon juice.
