Gastronomic products and canned food

Butter served on a power outlet or bread plate. A special knife is used to decompose it.

Cheese (in portions) are served on a snack plate, the table is served with snack sets.

Granular caviar sturgeon and salmon fish are served in caviar dishes, the metal part of which is filled with pieces of food ice, the rosette with caviar is placed on ice. The caviar dish is installed on a counter plate (pie or snack), covered with a paper napkin, and a caviar spatula or teaspoon with the handle to the right is placed there. You can decorate the caviar with lemon slices, and serve chopped green onions separately on the outlet. If butter is ordered before the caviar, it is served separately in the socket.

Pressed caviar served on a tray, a spatula or a snack knife is used for decomposition, which are placed on the tray so that the handle protrudes over the side of the dish.

Cold dishes of fish and fish gourmet products

Herring with garnish served in a herring. It is garnished with raw and boiled vegetables, cut into small cubes. A decomposition kit (fork and spoon) is placed in the herring.

Natural herring served in a herring. Decorate the dish with herbs, lay out a dvіzhkovy fork for herring. The herring maker is placed to the right of the guest, to the left in a portioned frying pan or in a round lamb, placed on a snack plate with a paper napkin, served hot boiled potatoes. A dessert or a tablespoon for laying out is placed on a snack plate with the handle to the right. Butter is served in a socket and placed on the left.

Chopped herring and various pates served in one - or bagatoyportsіonny tray and put on the right. Lay out with a pâté spatula or a snack knife.

Salmon (salmon, fish balyk, chum salmon, pink salmon, etc.) is served without garnish, with a lemon wedge and a sprig of herbs in a tray or an oval porcelain dish. Lay out these snacks with a table fork. The dish is placed to the right of the guest at an angle of 45 ° to the edge of the table. Assorted fish includes at least 3-4 types of fish products.

Boiled fish, jellied, stuffed, with mayonnaise and marinade served in trays or, for several servings, in an oval china dish, the latter in a salad bowl. These dishes are placed to the left of the guest at an angle of 45 degrees from the edge of the table. Jellied fish is served without a side dish, so it is placed on the right.

All fish dishes, except for fish with marinade and mayonnaise, are served with horseradish sauce in a gravy boat, which is placed to the left of the guest. Jellied fish are laid out with a spatula, the rest of the fish dishes - with a tablespoon and fork.

Sprats, sardines, saury served on trays with lemon slices and a sprig of herbs. Lay them out with a sprat fork. The tray is placed to the right of the guest.

Delicacy seafood. These include molluscs (oysters, mussels, squid), crustaceans (lobsters, lobsters, crabs, crayfish, shrimps).

Oysters are the most common shellfish. The vitreous body of a mollusk is located inside the shell; its age is determined by the number of rings on the shell. Most high qualities possess molluscs from 3 to 5 years.

Oysters. served after fish appetizers. The vase is covered with a linen napkin, rolled up in an envelope, on which prepared oysters (opened with a special knife) and pieces of food ice are laid out in a fan. Place a lemon in the center, cut into slices. The table is served with small dinner plates and oyster forks, which are placed on the right. For one guest, oysters are served in a salad bowl with food ice and a slice of lemon. The salad bowl is placed to the left of the guest on a snack plate with a paper napkin. If desired, butter and toast are served with the oysters.

Natural crabs served in a salad bowl on a snack plate with a paper napkin, with a dessert spoon turned to the right. A salad bowl with crabs is placed to the right of the guest.

Cocktail salads with crayfish tails, crabs, shrimps, lobsters, served in wide glasses. Seafood and vegetables are finely chopped, sauces are added, decorated with herbs and a slice of lemon. Served on a pie plate with a lace paper napkin and a teaspoon.

Meat Dishes and Meat Gourmet Products

assorted meat consists of three to six types of meat products (fried veal, roast beef, boiled tongue, fried turkey, chicken, etc.), decorated with fresh or canned vegetables and fruits, herbs, chopped jelly. The platter is served on an oval porcelain platter, laid out with a table fork and spoon. Serve separately horseradish sauce or mayonnaise sauce with gherkins. For personalized service, platter is served in a tray.

Poultry, meat (beef, pork, lamb) boiled or fried cut into portions, served with a side dish on an oval or round dish; serving tablespoons and knives for portioning.

Stuffed chicken (galantine) served on a round porcelain dish. When leaving, a side dish is placed on the dish, consisting of boiled vegetables (potatoes, carrots, green peas, pickled cucumbers) seasoned with mayonnaise, and on top is galantine, pre-cut into portions and formed in the form of a whole carcass. A garnish of tomatoes, cucumbers, herbs, chopped jelly, pickled fruits is placed around galantin. Use a tablespoon and fork to unfold. The dish is served in a carry-over. For personalized service, galantine is served on a snack plate, one or two pieces per serving. Mayonnaise sauce or mayonnaise with gherkins is served in a porcelain gravy boat on a plate with a paper napkin and a teaspoon.

Satsivi from chickens for individual service, served in a salad bowl placed on a snack plate. Spread out with a dessert spoon, which is placed on a plate with the handle to the right. For group service, satsivi can be served in a bagatoportic salad bowl or porcelain vase. The salad bowl is placed to the left of the guest, a vase in the center of the table.

Salads (fish, m clear, vegetable) served in one - and large-scale salad bowls, as well as in salad vases. Salad bowls are placed on snack plates with a paper napkin, a dessert or tablespoon is placed on the plate. The waiter refills salads from fresh vegetables immediately before serving in the presence of the guest.

Salads can be served in wine glasses or in a low glass. This salad is called a cocktail. You can serve salads-cocktails from a variety of products - vegetables, mushrooms, fish, meat, seafood, etc. It is recommended to prepare salads in the presence of guests on the side table. A cocktail salad glass is served on a snack plate with a lace paper napkin, and a teaspoon is placed in front of the glass with the handle to the right. The waiter serves a cocktail salad to the right of the guest and places the dish in front of him with his right hand.

Cold dishes of vegetables and mushrooms

Natural vegetables go well with fish, meat and poultry dishes, so it is recommended to serve them at the beginning of the service. For serving, use salad bowls or salad vases, in which vegetables are placed along with pieces of food ice. The salad bowl is placed in front of the visitor without cutlery. However, if the vegetables are sliced, then you need to feed a fork to unroll. eating fresh vegetables using snack sets.

Pickled or pickled mushrooms bark in a salad bowl, use a dessert spoon for laying out.

Salted, pickled vegetables, tomatoes stuffed with vegetables, eggplants, peppers bark in a salad bowl or on a platter with a dessert spoon to transfer to a snack plate. eaten by snack bars and cutlery sets.

Products in a store are usually arranged in the following departments:gastronomy and cooking, grocery, dairy products, vegetables and fruits, meat and meat products, wines and spirits. As a rulelo, gastronomic departmentplaced in depth trading floor, whatensures the passage of consumers through the entire area of \u200b\u200bthe store(fig. 7.1).

The gastronomy department is intended for the sale of gourmet foodproducts that do not require processing before use. In combination with culinary products, the products of the gastronomic department becomexia a powerful factor in the struggle for the buyer. Products traditional for the gastronomic department are:

sausages and sausages (fig. 16 on a color insert);

meat delicacies;

fish delicacies (fig. 18, 19 on the color insert);

cheeses (fig. 27 on the color insert).

Delivery trend additional services changed the structureru assortment gastronomic department, reducing the share of products in favor of ready-made meals (fig. 7.2). This approach allows you to createnew product categories and, accordingly, attract additionalbuyers, making them regular customers store. In tough competitive struggle with fast food outletsmost of the stores were forced to turn the gastronomy departments into real food outlets with their own menu and a large number ofwith additional services. Today in the gastronomic departmentsin addition to the traditional assortment they offer:

Salads;

pickles and pickled foods;

Jellied dishes;

Figure: Department "Gastronomy"

Ethnic products (for national cuisines), etc. (Fig. 46 oncolor insert).

Gastronomy products are an alternative forthose who prefer eateries and other public enterprisesfood, offering simple meals. In addition to proeven a take-away store can organize a café, usingusing the equipment in the kitchen for preparing suchdishes. Some trade enterprises go even further, offering a whole range of services, such as:

drawing up a menu for special occasions;

heating food in the microwave;

receiving orders by fax;

delivery of orders;

preparation of dishes according to clients' recipes;

Wikimedia Foundation. 2010.

• Gastroduodenitis
• Gastroparesis

See what "Gastronomy" is in other dictionaries:

GASTRONOMY - (Greek, from gaster belly, and nomos law). The art of cooking delicious and sophisticated food. Dictionary of foreign words included in the Russian language. Chudinov AN, 1910. GASTRONOMY - the highest art of cooking delicious dishes and the skill of connoisseurs ... ... Dictionary of foreign words of the Russian language

gastronomy - and, w. gastronomie f. 1. Cookery, concoction, ministry. Dahl. obsolete. Knowledge of the intricacies of cooking. ALS 2. For all his merits, the elder Koshelev had, however, an innocent weakness, or, better to say, a skill for pleasures ... ... Historical Dictionary of Russian Gallicisms

GASTRONOMY - GASTRONOMY, gastronomy, many others. no, wives. 1. Sophisticated taste in food, understanding of the intricacies of culinary art. 2. General designation of snacks and most expensive food products. Gastronomy, wines, fruits (inscription on the signs). Smart ... ... Ushakov's Explanatory Dictionary

gastronomy - and in professional speech gastronomy ... Dictionary of pronunciation and stress difficulties in modern Russian

GASTRONOMY - (from gastro ... and ... nomiya) 1) the general name of high-quality food products, originally eateries. 2) An outdated expression of sophistication, delicate taste in food ... Big Encyclopedic Dictionary

GASTRONOMY - GASTRONOMY, and, wives. Food products, advantage. eateries. | adj. gastronomic, oh, oh. G. shop. Ozhegov's Explanatory Dictionary. S.I. Ozhegov, N.Yu. Shvedova. 1949 1992 ... Ozhegov's Explanatory Dictionary

gastronomy - Until the 20th century, this was the name of generally refined and delicate taste in the field of food. At the beginning of the 20th century, the whole set of high-quality food products (originally concentrated in snack bars, restaurants, and ... ... Culinary Dictionary

gastronomy - and; g. [French. gastronomie] 1. collect. Edible meat dairy products (usually ready-to-eat). Rybnaya g. 2. Department of the store where these products are sold. 3. Outdated. Understanding and knowledge of the intricacies of the culinary arts. The French are experts ... ... encyclopedic Dictionary

gastronomy - GASTRONOMY, and, well A set of high-quality food products, mainly snack bars or requiring special preparation. The gastronomy in Yugoslav supermarkets is distinguished by the variety of food products and their very high quality ... Explanatory dictionary of Russian nouns

Gastronomy - (from Gastro ... and Greek nómos law) 1) a set of food products (goods) of high quality preparation. 2) Delicate taste in food, understanding the intricacies of cooking ... Great Soviet Encyclopedia

Books

• China. Gastronomy, Schlotter Katrin, Spielmanns-Rote Elke. The book "China. Gastronomy" is dedicated to the cuisine of the largest and most mysterious country of the East - China. The Chinese eat differently from us: products, their unexpected combinations and cooking techniques ...

Fish dishes and snacks are prepared with fresh fish and fish specialties. Fish dishes are served with a complex vegetable side dish, salads, fresh, pickled or pickled cucumbers and tomatoes, as well as sweet pickled peppers.

Grain or chum caviar is placed in a heap on the rosette of caviar, and finely crushed ice is placed in the caviar and decorated with butter. The caviar is kneaded on a board, cut into a rhombus, triangle, square and placed on a small dessert plate, decorated with sprigs of greenery on the sides. Chopped green onions, a slice of lemon, a slice of butter are served separately.

Ready lampreys are cut across into pieces 3 ... 4 cm long, placed in a salad bowl, covered with onions cut into thin rings on top, and poured with a dressing of oil and vinegar, prepared in the same way as for herring, adding 1 to 2 teaspoons to this dressing tablespoons of grated dry horseradish.

Sprats and sardines in oil are served on snack plates or herring boxes, garnished with lemon, herbs. The carcasses are laid in a ladder or fan so that all the tails are facing one side, and the backs of the carcasses cover the abdomen of the neighboring ones, pour the oil in which they were cooked on top.

The fish in tomato or its own juice is removed from the jars and released in portions along with the sauce or juice in salad bowls or on snack plates, sprinkled with chopped green onions or chopped herbs on top.

The cod liver in oil is taken out of the jars, crushed, combined with chopped boiled eggs, finely chopped onions, seasoned with oil, in which the liver was located. The cooked liver is released in salad bowls, sprinkled with green onions on top.

Hot smoked fish are placed in portions on a snack plate or in a multi-portion dish (oval dish, herring), garnished with lettuce, fresh cucumbers and tomatoes, you can also serve a complex side dish of boiled vegetables, green peas, potatoes with mayonnaise.

For the assortment, several types (at least three) of fish gastronomy are used: salmon, salmon, cold and hot smoked fish, including also cold boiled fish, caviar (chum, pressed, granular), canned crabs, sprats, sprat. Beautifully cut pieces of various types of fish gastronomy are placed on an oval dish or herring, alternating in color.

5.2 Fish dishes and snacks

Volovan with salmon.To prepare volovan from fresh puff pastry, roll out a layer 5 mm thick and cut out two flat cakes with a corrugated notch. Then make a cutout in the middle of one of them. Lay the cakes without a cut on sheets greased with water, grease their surface with melange or an egg, put a cake with a cut on top, grease its surface and bake at 200 ... 250 ° C for 25 ... 30 minutes.

You can cook volovany differently. Roll out a layer about 1 cm thick from unleavened puff pastry, cut a circle with a corrugated notch, grease with melange, and then make an incision about 3/4 of the thickness of the workpiece with an annular notch of a smaller diameter. Remove the middle part after baking.

Put an oblong slice of slightly salted salmon in an oval-shaped volovan, place a thin slice of lemon, peeled and seeds, on the fish, and decorate with sprigs of parsley.

The norms for laying products in cold dishes from fish and seafood are given in table. 5.1.

Herring with garnish.Herring fillets are cut into thin slices and garnished with various raw or boiled vegetables, cut into small cubes, and a boiled egg circle. The garnish is stacked, alternating vegetables by color. Before leaving, the herring and garnish are watered with dressing. The dish can be released without the egg.

Chopped herring.Herring fillet, peeled apples with the seed nest removed, onions are cut, soaked and squeezed wheat bread without crusts is added and passed through a meat grinder. Add oil, vinegar to the resulting mass and knock out. When leaving, the finished mass is made out in the form of herring.

Boiled fish with garnish and horseradish.Sturgeon fish are plastered onto links, scalded, bugs removed, cleaned. The links are washed, tied, placed skin side down on the insert grill of the fish kettle, filled cold water, add vegetables, roots, salt and cook for 30 ... 45 minutes at a temperature of 85 ... 90 ° C; 10 minutes before the end of cooking, remove the pepper and bay leaf. The finished fish is cooled, cut into portions. Particular fish is also prepared and decorated, but it is boiled in portions, cooled and slightly dried before leaving. Garnished with boiled potatoes, carrots, rutabagas, cucumbers, cut into small cubes, green peas and so on. Garnish is put in bouquets and watered with salad dressing. Served separately horseradish sauce with vinegar. As an additional side dish, you can use diced fish jelly.

Fried fish marinated.The fish is cut into fillets with skin, without rib bones, portioned. Prepared pieces of fish are breaded in flour and fried. The fried fish is cooled, laid out in portions, poured with marinade and sprinkled with chopped green onions. The dish can be served without onions.

Fish jelly.Prepared fish food waste is poured with cold water (1 ... 1.5 liters per 1 kg of waste) and cooked for 1.5 hours. 20 ... 30 minutes before the end of cooking, add vegetables and at the end of cooking - spices. from the cooked waste, the pulp is separated from the bones. Sturgeon cartilage
cook separately. When the cartilage becomes soft, they are crushed together with the pulp and combined with strained broth, boiled for more 10 min, then add pre-soaked gelatin, allow to boil again, add chopped garlic, cool, pour and put in the cold to solidify. Jelly is served with horseradish sauce. It can be served with a side dish - fresh, pickled, pickled cucumbers or tomatoes, sauerkraut salad.

Fish with mayonnaise.Sturgeon fish is boiled with links with skin and cartilage.

Fish with a bone skeleton is cut into fillets with skin, without rib bones. The fish is boiled, cooled, cut into portions. Season with mayonnaise 1/3 of the side dish. Fish is placed on this side dish, poured with mayonnaise. From above, the dish is decorated with crabs, sprigs of herbs, slices of fresh tomatoes, and a vegetable garnish is placed around with bouquets. For customized dishes, mayonnaise is prepared with fish jelly in a 1: 1 ratio, the fish is poured, decorated and transparent jelly is poured on top.

Pickled herring rolls (rollmops).Remove entrails from herring and soak in cold water; soak the milk separately. Prepare the marinade: boil water, adding vinegar, sugar, carrots, parsley, onions, bay leaves, peppercorns, salt, cut into slices. Cool the marinade.

Cut the herring into a clean fillet, carefully removing all small bones. In the middle of each piece of fillet, put a few slices of peeled pickles and carrots from the marinade. Roll up the fillets with a tight roller and prick with a clean wooden hairpin. Fold into a glass jar. Remove the foil from the milk and rub it well with a spoon or
rub through a sieve, then fill with vegetable oil and mix with the marinade. Pour the herring, close the jar. Keep in a cool place for at least 24 hours.

Non-fish seafood dishes

Seafood with mayonnaise.Prepared seafood (crabs or shrimps or squid or lobster) is cut into thin slices across the fibers, and then spread over a slide and poured with mayonnaise sauce.

Oysters.The oyster shells are washed with a brush before use. Open the oysters with a short-bladed knife, starting from the thickest part of the shell (lock). Opening the shells and cutting off the junction of the oyster with a flat shell from the inside, remove it, and pour cold salted water over the oyster in the deep shell of the shell and serve it in the shells. Lemon, cut into wedges, is served separately. Before using the oysters, cut the junction with the shell and squeeze the lemon juice onto it. Oysters can be completely freed from shells; release on a platter with finely chopped food ice, covered with a wet napkin. Oyster shells are placed on a napkin.

Lobsters and lobsters.Boil these crustaceans, take out the pulp of the necks, claws (from lobsters). You can serve them with mayonnaise. When serving at a banquet, the shell of a boiled lobster is placed on a dish, the neck, cut into slices, is laid on it, and the chopped pincers with pulp are placed next to it.
Mayonnaise is served separately.

Mussels with soy-sesame sauce.Bring salted water to a boil, pour cleaned and washed mollusks into it and boil for 10 minutes until the shells open. Drain the water and break off the upper flap of the shells. Sprinkle each clam with green onions
and ginger. Mix the soy sauce, sherry and sesame oil and pour a little of the mixture into each sink. Serve on a plate covered with paper napkin.

Squidunder mayonnaise. In defrosted squid, the guts and chitinous plate (shell) are removed. Prepared carcasses or squid fillets are thoroughly washed in water 3 times. Immersed in boiling salted water (ratio of water to squid 3: 1). Cook for 3 minutes after boiling. Chilled squid is cut into thin slices
(straws) across the fibers. Put in a salad bowl, sprinkle with mayonnaise or mustard dressing, garnish with onions, green peas, carrots, herbs, lemon.

Quality requirements.Fish gourmet products should be well peeled, neatly sliced; sturgeon - without cartilage and skin; there should be no fingerprints on the surface of salmon and chum salmon. Herring - moderately salted, well peeled, without a dark film on the inside.

boiled fish has a dense surface, retains its shape. In the jelly, the jelly should be dense, well-cured. Dishes seasoned with mayonnaise should show no signs of stratification (yellowing). Cold dishes and snacks, as well as semi-finished products for them, are stored at a temperature of 0 ... 6 ° C. Cold dishes with a side dish, as well as seasoned with sauces, are stored no more than 1 ... 2 hours. Jelly, marinated fish, under mayonnaise are stored no more than 24 hours.

6 Meat and poultry dishes and snacks

Cooking technology for dishes and snacks

For the preparation of cold meat dishes and snacks, gourmet meat products, boiled or fried meat, offal, poultry and game are used. Cold meats should not be too greasy. Aspic, pates, jellies are also prepared from meat products. Fresh vegetables, vegetable salads, complex vegetable side dishes are used to serve cold meat dishes. Served separately horseradish sauces with vinegar, mustard, mayonnaise and other sauces. The norms for laying products in dishes from meat, meat products and poultry are given in table. 6.1.

Boiled meat, or tongue, or poultry with garnish.Processed meat of beef (brisket, shoulder, subscapularis, trimmings, side and outer pieces of the hip), lamb, pork, veal (brisket and shoulder flesh) is cut into pieces weighing no more than 2 kg in order to cook the meat more evenly. Put in hot water (1 ... 1.5 liters of water for 1 kg of meat), quickly bring to a boil, reduce heat, remove foam and fat and cook at low boil (90 ... 95 ° C) until cooked. To improve the taste and aroma, 40 ... 50 minutes before the end of cooking add carrots, parsley root and onions. Salt and spices are added to the broth 15 ... 20 minutes before the meat is cooked, bay leaves - in 5 minutes. The readiness of the meat is determined by piercing the cook's needle in the thickest part of the piece, the needle enters the cooked meat freely, and clear juice is released from the puncture. The cooked meat is cooled.

Tongues are cleaned of dirt, washed with cold water. Cook in the same way as meat. Immediately after boiling, the tongues are immersed in cold water for several minutes and, without allowing them to cool too much, the skin is removed from the hot tongues (the skin is not removed from warm or cold tongues).

Processed poultry carcasses are seasoned, that is, give them a compact shape. Put in hot water (2 ... 2.5 liters per 1 kg of product), quickly bring to a boil, and then reduce the heating. Remove the foam from the boiled broth, add chopped roots, onions, cook at low boil in a sealed container until tender (readiness is determined by puncturing the legs with a cook's needle), after which the cooked carcasses are removed from the broth and cooled.

Figure: 6.1. Boiled meat

Boiled chilled meat or tongue is cut across the fibers into thin slices, 2-3 pieces per 1 serving (Fig. 6.1). The bird is chopped into 2 pieces for 1 portion (from the chest and legs). When on vacation, put meat, or tongue, or poultry on a plate or dish, lay a side dish around or on the side, consisting of several types of vegetables: fresh or pickled cucumbers, tomato, green salad, red cabbage salad, boiled carrots. Horseradish sauce or mayonnaise sauce with gherkins is poured next to
with the main product or served separately.

Fried meat with garnish.For the preparation of fried meat dishes, the following parts of beef are used: tenderloin, thin and thick edges, upper and inner pieces of the hip part. They also use pork, veal, lamb (all parts of the carcass, except for the neck). Prepared large pieces of meat (weighing 1 ... 2 kg) are sprinkled with salt and pepper, placed on a heated baking sheet with fat so that the pieces do not come into contact with each other. Fried on the stove and placed in an oven heated
up to 200 ... 250 wasps, fry until golden brown, then lower the temperature to 150 wasps and fry until tender, periodically pouring over the released fat and juice. The readiness of the meat is determined with a cook's needle. The needle enters the fried meat easily, and clear juice is released at the puncture site. The finished meat is cooled, cut across the fibers into thin slices, 2 - 3 pieces per 1 portion. On vacation, pieces of meat are beautifully laid out on the dish, side dishes are placed with bouquets (fresh cucumbers and tomatoes, pickled or pickled, green salad, radishes, green onions), decorated with green salad leaves or parsley. Horseradish sauce or mayonnaise sauce with gherkins is served separately in a gravy boat.

Assorted meat.The composition should include at least three types of meat products and poultry - boiled, fried meat products, pork smoked products (carbonate, boiled pork, loin, etc.), various sausages. After heat treatment, the products are cooled and cut into thin slices, the poultry is cut into portions. Prepared meat products are placed on a dish, a garnish is placed nearby (cucumbers and tomatoes, fresh, salted

Figure:6.2. Assorted meat

or pickled, pickled fruits, green salad, radish, green onion), decorate with green salad leaves or parsley. The sections in the gravy boat serve horseradish sauce or mayonnaise with gherkins (fig. 6.2).

Liver pate."The bile ducts and blood vessels are cut out from the liver, washed, the film is removed. Scald and quickly cooled To prevent the release of a lot of protein during frying, and so that the liver does not turn green. The processed liver, onions and carrots are diced. Cut the pork fat into small cubes, melt add chopped vegetables and fry until half cooked, lay the chopped liver, salt, spices and fry everything until fully cooked And cool it.Then pass twice through a meat grinder with a frequent grill, warm it up, cool it, add 2/3 of the norm softened: butter, milk or broth and mix thoroughly.To obtain a more homogeneous mass, the pate can be wiped. Shaped in the form of loaves or portioned squares, rhombuses or circles and cooled. Decorated with butter from a pastry bag, boiled
chopped eggs. The pate is released at 30 ... 100 g per 1 serving (1 sh or 1-2 pieces per 1 serving). On vacation, decorate with greenery.

Beef jelly.Beef (cutlet meat together with bones) is washed, poured with cold water (for 1 kg of meat 1.5 ... 2 liters of water), quickly bring 3 ... 5 hours. 1 hour before the end of cooking Add roots (carrots and parsley ), onions and spices. The cooked meat is removed from the broth, slightly cooled, the pulp is separated from the bones, finely chopped, cut into small pieces or passed through a meat grinder with a large grid. Combine with strained broth, salt (20 ... 22 per 1 kg of jelly), cook for 25 ... 30 minutes, add prepared: gelatin, allow to boil again. At the end of cooking, add the garlic passed through the garlic. The jelly is cooled to a slightly noticeable thickening, stirring occasionally, then poured into baking sheets or molds and put in the cold until completely solidified. On vacation, the jelly is laid out from the mold or cut into pieces (100 ... 150 g per 1 serving), decorated with herbs, pickled or pickled vegetables. Horseradish sauce is served separately.

Beef jelly.Legs, heads, ears, joints and other by-products are processed, washed, chopped up, poured with cold water (2 liters per 1 kg of by-products), quickly brought to a boil, heat is reduced, foam and fat are removed and boiled at a low boil (at a temperature of 90 .. .95 OS) for 6 ... 8 hours, periodically removing fat. If for the preparation of jelly
meat is used, then it is added 3 ... 4 hours after laying the offal. An hour before the end of cooking, add roots (carrots and parsley), onions and spices. The cooked offal and meat are removed from the broth, cooled, and the pulp is separated from bones, cartilage and tendons. The meat is finely chopped or cut into small pieces, or passed through a meat grinder with a large grill, stored in the refrigerator. The bones are placed in the broth and boiled for another 2 hours, then the broth is filtered. Combine with chopped meat, salt (20 ... 22 g per 1 kg of jelly), cook for another 25 ... 30 minutes. At the end of cooking, add the garlic passed through the garlic. The jelly is cooled to a slightly noticeable thickening, stirring occasionally, then poured into baking sheets or molds and put in the cold until completely solidified. On vacation, jelly is laid out from the mold or cut into pieces (100 ... 150 g per 1 serving), decorated with herbs, pickled or pickled vegetables. Horseradish sauce is served separately.