Cold boiled piglet with horseradish

1 serving


treated piglet is tied with twine, wrapped in a napkin or parchment paper, poured with cold water. is boiled at low boiling for 50 - 60 minutes with addition of parsley roots and onions. at the end of cooking salted. finished piglet is cooled in broth and then cut along into 2 parts, which are then cut across 1- 2 piece per portion. before serving, the dish (the piglet can be served on a large dish, giving it the appearance of a whole carcass with a head) is decorated with a side dish, dressed with salad, cucumbers, tomatoes, chopped meat jelly, red cabbage and decorated with herbs. in banquet design, curly cutting of vegetables is used. separately serve the sauce - horseradish with sour cream or the sauce - horseradish with vinegar.