Poured from meat with gelatin

4 servings
9 hours

Prepare the specified ingredients. Meat for filling should be taken without bones, fresh, previously not frozen. Pork is better to take lean, without fat. Medium-sized onions and carrots, if you plan to cut something out of carrots (to decorate the poured one), then you should take it large. I take fresh green peas, but canned peas are also suitable. Prepare a deep pan for cooking meat.

Rinse pork fillet under running cold water. Put in a saucepan and pour completely cold water. Put on a high heat and bring to a boil. You can drain the water after boiling, rinse the meat and pour cold water again, put on a strong heat. As the water boils, remove the resulting scale and reduce the fire.

Peel and wash the carrots and onions. Without cutting, put in a saucepan to the meat, add pepper with peas - black and fragrant, bay leaf, spoon of salt. Close the pan with a lid and cook the meat with vegetables over a low heat 1-1. 5. If necessary, remove the formed scale. To give a golden color to the broth, some hostesses put onions in husks.

When the time has passed to add washed chicken fillet to the pan and continue to cook both meats for another 30 - 40 minutes under the lid. Try the broth for salt and add extra salt if necessary.

Get the finished meat from the pan, cool and finely cut (or larger, for personal taste). Drain the broth through a sieve. Leave the carrots.

Prepare gelatin according to the instructions on the package. I have gelatin pre-soaked. Mix the finished gelatin with 500 ml of broth. Bring the broth with gelatin to a boil, do not boil.

Add the peas to the chopped meat (I have fresh boiled until cooked), mix half the carrots, cut into small cubes. If necessary, this mixture can be salted.

Lubricate the selected moulds for filling with broth. I made flowers from carrots using a canape tenderloin and put them on the bottom of each mold - this step is optional.

Put the prepared meat in each mold and press it slightly.

Pour the broth with gelatin into each mold until the paradise of each mold. Cool the poured meat to room temperature on the table, and then put it in the refrigerator for at least 6 hours.

Get the ready-made pour with meat from the refrigerator. If required, remove the filler from the molds on a plate and serve. Also to the filling, be sure to put mustard or horseradish on the table.