Pour in the form. Cooking recipes

The jellied is a classic festivea dish that pleases everyone not only with its magnificent taste, but also with the appearance. Many housewives do not undertake the cooking of such a dish, since this requires certain skills in working with gelatin. And nothing, nothing particularly difficult in this, there is a little patience, training, and everything will turn out. And now for those who have at least a little experience, we will tell you several ways how to prepare a jellied in the form to please your loved ones at the festive table.

The recipe for the jellied "Hearts"

Necessary ingredients: chicken fillet - 200 grams, chicken broth - 150 grams, gelatin - three grams, Bulgarian pepper, egg, cucumber, lemon - one by one, greens. First of all, it is necessary to boil the chicken fillet and make it so that it turns out fragrant and tasty. Now we will prepare the jellied in the form.

We dissolve gelatin in warm broth, and letswells. Cut or disassemble the filaments of the fillet, cut out the red heart from the pepper to the size of the molds, which we will use as molds, for example, for cupcakes. From the rind of the cucumber, we also cut out small hearts.

We cook our "Hearts"

It's time to broth with gelatin. Warm up until it completely dissolves, but do not need to boil. Fill the molds: first lay out small figures of cucumber, then from pepper.

Stir a third of the broth with mayonnaise,pour into the molds, then put the chicken meat and lastly pour the broth, which remained transparent. For complete cooling we send it to the refrigerator. The jellied in the form of "Hearts" is ready.

Beef Prescription Recipe

Most often our hostess for cookinguse beef meat. We will make such a dish and we. For 10 servings we need one kilogram of beef tenderloin, gelatin, one carrot, bay leaf, bell pepper, greens and salt. We prepare the jellied beef in the form. Soak gelatin in boiled cold water and leave it for one hour, then combine it with chilled beef broth and mix thoroughly. If we want the broth to turn out to be light, then cook it on a very low heat after boiling.

Pepper, salt, bay leaves, add 15 minutesuntil ready. After straining and combining with gelatin put on the fire, and let it boil. Pour broth into the mold by two centimeters and set it for 30 minutes in the refrigerator to freeze. In the meantime, with a knife or a mold, we carve figurines from a carrot. Meat tear on fibers or cut into small pieces. Spread on jelly, which by this time froze, and decorate with greens and carrots. We pour the rest of the broth, send it to the refrigerators and cool for four or five hours. The beef in the form is ready. Turn upside down for extraction, put it on a dish and serve it to the table.

The recipe for jellied eggs

Very often on the festive table you can seein the form of an egg. Quite an original solution to the problem. To prepare ten servings we will need: eggshells - 10 pieces, salted meat broth - two glasses, gelatin - 20 grams, fresh pepper - one piece, a corn bank - one, ham - 300 grams, greens. As a filler, you can also use meat, chicken. Step-by-step recipe:

1. You need to prepare the shell, you can in advance. My eggs, on the obtuse side, make a hole, pour out the contents, and also wash it inside. Dry the blanks.
2. Gelatin for about 10 minutes. A little warm it to dissolve completely, but do not boil it, mix it with warm broth. Filter. We cut the ham and pepper into cubes. With corn, drain the water.
3. All the ingredients are laid in eggshells andpour the broth, then - in the refrigerator. We clean the shell with frozen eggs, as if we are cleaning boiled. Decorate and serve as a cold snack on the table. As you can see, there is absolutely nothing complicated in preparing the jellied in the form of an egg. The recipe is most common.

The recipe for making jellied fish

To prepare this dish we will need: water - 1.2 liters, fish - 0.5 kg, gelatin - 25 grams, fragrant pepper - four peas, cloves - three pieces, two leaves of laurel, carrots and onions - one piece, sea salt, parsley, celery, lemon .

In this case, you need a large form for the jellied. Fish is best suited for large: pike perch, salmon, pink salmon, sterlet.

Cooking process

We wash fish in cold water, we separate the fillet fromridge, if possible, remove all bones, at least all large ones. We cut it with beautiful, medium-sized, random pieces and put it away in a cold place. From the head of the fish remove the gills, rinse well and remove the fins, then fill all the scraps with water: the skin, the ridge, the head. We put carrots and onions on them, put them on the fire, wait until they boil, and cook for about 30 minutes on a small fire. In doing so, do not forget to carefully remove the foam. Spread out the soup from the broth all that was brewed, put spices in it, laurel leaves, salt, add fish fillets and cook for about ten minutes.

We extract the fillet from the pan, send it directly to theform, broth filter, without draining the sediment from the bottom. In total, we need to get about one liter of pure broth, try it, if necessary, add salt. We make gelatin in half a glass of warm water, pour into broth, almost bring to a boil, remove from heat. Do not allow boiling. We fill our fish, add beautifully sliced ​​pieces of carrots, greens, pieces of boiled chicken egg. We send the jellied in the form to a cold place, that is, in the refrigerator. The dish is ready. Bon Appetit!

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