ReceptnaptárGoose Liver and Ham Set in Aspic
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Ingredients
Method
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- Dissolve the gelatine sheets in strong, clear broth, and let it cool to lukewarm.
- Pour a finger's depth of the aspic into the bottom of the mold, and let it set in the fridge.
- On top of the set layer, arrange parsley, radish flowers and small shapes cut from the hard-boiled egg as decoration, then pour another thin layer of still-liquid aspic over it, and chill again until set.
- Over the decoration, layer the browned veal slices, the goose liver, the ham, and the egg rounds.
- Fill up with the remaining aspic, and chill for at least 3-4 hours (or overnight) until completely set.
- Turn out onto a platter, garnish with fresh lettuce and radish, and serve cold.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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