It is very rare for aspic to buy special meat, but that for the New year by the arrival of a large number of guests... and so basically it is prepared from the meat that I find in the fridge; this time I found a piece of pork loin, 1/4 chicken and added bacon, because bacon is too lean; All the meat and fat cover with water, add salt (it is better to make the broth saltier, than, for example, for soup), onion, peeled carrots, peppers, Laurel; I cooked it in the cartoon when the temperature is 105 degrees - 3.5 hours;

All ready with a slotted spoon and place on a plate to cool, soak gelatine in Cup cold water for 1 hour;

Strain the broth, measure from 2 cups to add to these cups of the gelatin mixture (I have the broth was still warm, so once again heat made no sense and gelatin is well dissolved while stirring); Meat with fat from the bones, and pepper, the carrots aside; Meat with onions and bacon grind in a blender, but not to postelnogo state, and to the state of the lubricated fiber, mix with minced meat carrots, grated on a grater and pour 1 Cup gelatin broth; Stir the mixture;

To take portion cups, place them at the 1/3 of the minced meat, a bit to condense and pour the gelatinous broth, covering all the mince, put into the refrigerator for 30-40 minutes until "setting";

Finely chopped herbs, put the same layer on top of a frozen, pour gelatin broth and just leave it on "setting" in the fridge;

Then report to the rest of the stuffing, pour the gelatinous broth to the top of the glass and leave in the refrigerator until fully cured (preferably overnight);

Ready snack to be served a La carte with mustard, horseradish or sauces! Bon appetit!