Aspic meat

You will need
  • - beef tenderloin 300 g
  • - carrots 200 g
  • - onions 100 g
  • - gelatin 20 g
  • - eggs 2 pcs.
  • - peppercorns
  • - Bay leaf
  • - salt and pepper
  • - cranberries (for decoration)
Onions and carrots clean. Wash meat. All of the above ingredients are not cut and put in the pan, pour water (1.5 liters) and cook for at least one hour.
10-15 minutes before the end of boiling, add a pinch of salt, bay leaf and peppercorns in the broth.
In 150 ml of boiled water at room temperature, soak the gelatin until swelling (about 15 minutes).
Strain the ready broth (approximately 500-700 ml will be needed), add gelatin to it and bring to a boil. But you can not boil in any case.
Boil eggs, cool and separate the yolks from proteins. Squirrels cut into small cubes.
Boiled meat and carrots also cut into cubes.
In a salad bowl connect eggs, meat and carrots.
At the bottom of small special molds, in which the aspic will solidify, put a few cranberries and small sprigs of parsley. Put previously mixed ingredients on top. Forms pour meat broth and add to the fridge.
The broth should be completely frozen. It will take 6-7 hours. Jellied need to gently remove from the molds and can be served.