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Aspic assorted lamb, pork, duck, beef

Assorted Meat Aspic — Lamb, Pork, Duck, Beef

A beautiful presentation and superb flavor — your guests will be thrilled! For the holidays, I like to treat family and guests to a dish that's both delicious and lovely to look at. While hunting for a recipe, I came across "Aspic from Assorted Meats." I put my own spin on it and ended up with a wonderful dish for a celebration.

Daria ☼

Recipe author

Composition / ingredients

Servings:

Lamb

Pork

Duck

Beef

Carrots

Chicken

Garlic

0.5

Onion

Mushrooms

Green peas (canned)

Eggs

0.3

Dry spices

0.1

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 14 g

Fats 45 % 14 g

Carbohydrates 10 % 3 g

192 kcal

GI: 100 / 0 / 0

Cooking method

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This dish is made from various meats and poultry. Cook the pieces of meat until done, seasoning to taste with spices, salt, and vegetables — carrots, garlic, onion, and mushrooms if you like. The vegetables also serve to decorate the finished dish. Strain the broth carefully and cut the cooled meat into cubes. You can add tongue, roast pork, ham, and so on. If needed, stir some gelatin into the broth. Layer the diced meat into aspic molds — these can be proper molds, straight-sided cups, or ordinary teacups. Add decoratively cut vegetables, peas, and egg, arranging everything in attractive layers, then pour in the broth and let it cool. After the aspic spends the night in the refrigerator, turn it out of the mold: warm the outside briefly with hot water and invert it onto a plate. Garnish with fresh herbs and serve with a sauce of grated horseradish and beetroot. Enjoy!