Description
Aspic — a dish of congealed to a gelatinous mass on cooling beef broth with chunks of meat. NO GELATIN!!!
Ingredients
-
Tail
2 piece
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Onion
1 piece
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Carnation
1 tsp
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Butter
2 Tbsp
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Bay leaf
8 l
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Allspice
1 tsp
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Salt
10 g
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Flour
4 Tbsp
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Chicken egg
2 piece
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Garlic
3 tooth
-
Parsley
1 coup
Cooking
Roll the pieces of tail in flour, shake off excess, and fry on all sides in butter until Golden brown.
Stick cloves into peeled onion.
Put the onion, parsley, pepper, Bay leaf and fried pieces of tail in a wide pan, cover with cold water so that it covers the meat into 4 cm bring to a boil, remove the foam, cook on a low heat for 5 hours.
Cool remove the meat from the bones and finely chop. Cook hard-boiled eggs, peeled, cut into slices. Place meat and egg in a rectangular shape, sprinkle with chopped garlic.
Bones back in the broth, remove the onion, parsley and Bay leaf. Put the broth on medium heat to evaporate by half, cool, strain.Meat pour the broth, cover with foil, refrigerate for 3 hours. Serve cold.
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