Description

Salad jelly with chicken and vegetables
What could be more traditional new year's eve, than a good old Olivier? Is that a fish in aspic.) Well, the one that "gross..."))) Remember?) The fish today is not promise, but the familiar taste of my favorite salad in the new design will offer.

Ingredients

  • Spices

  • Gelatin

    20 g

  • Cucumber

    4 piece

  • Chicken egg

    5 piece

  • Broth

    150 ml

  • Mayonnaise

    6 Tbsp

  • Apple

    1 piece

  • Chicken fillet

    200 g

  • Potatoes

    200 g

  • Green peas

    200 g

  • Carrots

    2 piece

Cooking

step-0
I did half the rules all of the products. The number of all the ingredients is very conditional. I know that many put in Olivier a lot of potatoes or meat, for example. So vary the products according to your taste. Boil the carrots and potatoes. Peel and finely chop. Apple peel, cut into cube, put in a bowl and sprinkle with lemon juice to avoid darkening.
step-1
Chicken fillet boil, adding water 2 peas of fragrant pepper and Bay leaf. Allow to cool completely in the broth, then the breast will be juicy. Slice finely. Can the chicken be replaced with ham.
step-2
Slice pickles.
step-3
Soak gelatine in the broth left from the chicken, it needs a good swell, then, gently heat and stir. The gelatin should be fully dissolved in the broth. If the gelatin is not dissolved at once, again a bit of heat, but not boil in any case! Add mayonnaise, mix thoroughly with a whisk.
step-4
All the chopped vegetables and chicken mix in a bowl and pour in jelly with mayonnaise.
step-5
Then take the form (I have a form with some purchased cookies, which is very convenient - it is flexible and makes it easy to remove frozen salad), put half of the salad pressed boiled peeled eggs and close them on top of the remaining salad. Cover with film and refrigerate.
step-6
Shortly before serving turn the salad-jelly on a plate, decorate with mosaics of colored pepper and parsley leaves.
Comments and reviews
  • user-avatar
    Андрей Жовнер

    вкусно


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