Pour in the form. Cooking recipes

Zavivnoe is a classic festive dish, which 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 a festive table.

Recipe for jelly "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 let it swell. We cut or disassemble the filthy fillets, 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. Heat until it is completely dissolved, but do not need to boil. Fill the molds: first lay out small figures of cucumber, then from pepper. Mix the third part 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 landladies use beef meat to prepare the jellied. We will make such a dish and we. For 10 servings we need one kilogram of beef tenderloin, gelatin, one carrot, bay leaf, peppercorns, greens and salt. We prepare the beef from the beef in the form. Soak gelatin in boiled cold water and leave for an 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 minutes to readiness. After straining and combining with gelatin put on the fire, and let it boil. Pour broth into the mold by two centimeters and put it for 30 minutes in the refrigerator to freeze. In the meantime, with a knife or a mold, we carve figurines from carrots. Meat is torn on fibers or cut into small pieces. Spread on the jelly, which by this time froze, and decorate with greens and carrots. We pour out 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 see a jellied in 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 and filled with broth, after which - in the refrigerator. We clean the shell from the frozen eggs, as if we are cleaning the boiled ones. Decorate and serve as a cold snack on the table. As you can see, there is absolutely nothing difficult in preparing a jellied in the form of an egg. The recipe is most common.

The recipe for making jellied fish

To prepare this dish we need: water - 1.2 liters, fish - 0.5 kg, gelatin - 25 grams, pepper fragrant - 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, separate the fillets from the ridge, 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, after which water is filled with all the scraps: skin, ridge, head. We put carrots and onions on them, put them on the fire, wait until it boils, and cook for about 30 minutes on a small fire. In doing so, do not forget to carefully remove the foam. Spread out the bubbling from the broth all that was brewed, put spices in it, laurel leaves, salt, add fish fillets and cook for about ten minutes. The fillet is extracted from the pan, we send it directly to the mold, the broth is filtered, not 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 carrot slices, 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!