Aspic - a traditional dish in many festivals, and prepare it for Easter. See how you can prepare a classic dish in the original version - in the form of beautiful flood eggs.
Every housewife thinks Easter menu, featuring traditional Easter dishes - cakes and cottage cheese Easter cakes, colored eggs, pork - certainly on the table will still be the original festive salads and snacks. We suggest you learn how to cook original filler in the eggshell - such portioned appetizer on the holiday table look very elegant.
Aspic in the eggshell
INGREDIENTS
Eggs - 10 pieces
Chicken broth - 2 cups
Canned peas (or maize) 100 g
Chicken fillet boiled - 200 g
Gelatin - 20 g
Boiled carrots - 1 pc
Parsley or dill
COOKING
1. Eggs good wash, dry, each with a blunt side carefully make a hole size of about 2 cm, pour yolk and white (which can be then used in baking or for cooking omelets). Purified egg shell pour aqueous soda solution (in 1 cup water 1 hr. baking soda) for 15 minutes, then thoroughly wash the inside thoroughly under running water and allow to dry.
2. Finely chopped carrots, chopped greens, chicken cut into cubes.
3. Gelatin in warm water for 30 minutes, to connect with warm broth, heat at low temperature so that the gelatin is completely dissolved, but not boiling, strain.
4. Dry egg shells to put in the box for opening up the eggs, put layers - greens, carrots, chicken, peas (or maize), pour broth.
5. How cool the broth, remove Jellied eggs in the refrigerator until complete solidification. Before serving, clean Jellied eggs on the egg shell, put on a dish with a "cushion" of greenery.
Also be sure to ask, how to prepare original dishes in the sleeve for baking for the holiday table.
