Description
A very simple dish but looks very nice on the festive table.
Ingredients
-
Gelatin
50 g
-
Chicken fillet
-
Carrots
1 piece
-
Green peas
1 can
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Chicken egg
2 piece
-
Ham
-
Greens
Cooking
Chicken Breasts (or other parts) boil, cool, separate from bones and skin. Cut into small pieces or split into fibers.
Boil hard-boiled eggs. Clean. Cut into arbitrary pieces.
Polka dot spread from the jar on drushlag. Leave to drain.
Carrots boil "in uniform". Cool. Peel. Cut into arbitrary pieces (preferably like Olivier).
Mix it all together. Season with salt and pepper. Add finely cut greens.
Soak gelatine in warm water. Let stand 10-15 minutes. When you bulk up, mix it up with boiling chicken broth (left after boiling meat) and immediately remove from heat. Add the Bay leaf, season with salt to taste.
In each plate a thin narezanii ham spread our prepared mixture and roll into tubes. Folding ham tube plump in buy to fill the dishes.
Pour ham rolls prepared gelatin broth and put in refrigerator until cool. I usually put on the night.
When gelatin is completely hardens, get the rolls from the mold to separate the surface of the gelatin, so they took the form of smooth tubes. Surface gelatin udelyaetsya very easily.
Now lay the rolls as you like. Can you cut them small, and might leave long - in any case they are very nice on the festive dish.
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