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Jelly
1 serving
beef legs are washed, folded into a suitable pan, poured with water and boiled, periodically removing the foam, adding 1 bulb, bay leaf, several peppercorns and salt. when the legs are cooked, taken out, the meat is separated, cooled and cut into small pieces. the bottom of the mould is laid out with pieces of lemon zest, chopped parsley greens, mugs of boiled beetroot and carrots, pieces of meat are placed on top. the remaining broth is boiled with 1 tbsp vinegar and 1 egg white (for lightening), strained and poured into a prepared tin. is carried out on cold and cooled. served with mustard or horseradish.
beef legs are washed, folded into a suitable pan, poured with water and boiled, periodically removing the foam, adding 1 bulb, bay leaf, several peppercorns and salt. when the legs are cooked, taken out, the meat is separated, cooled and cut into small pieces. the bottom of the mould is laid out with pieces of lemon zest, chopped parsley greens, mugs of boiled beetroot and carrots, pieces of meat are placed on top. the remaining broth is boiled with 1 tbsp vinegar and 1 egg white (for lightening), strained and poured into a prepared tin. is carried out on cold and cooled. served with mustard or horseradish.
beef legs to taste, or onions - 1 pc., bay leaf to taste, black pepper to taste, salt to taste, lemon zest to taste, parsley greens to taste, beets to taste, carrots to taste, vinegar - 1 tbsp. spoon, protein - 1 pc., mustard to taste, or horseradish to taste
