Meat in aspic jelly
Instructions
Prepare gelatin according to the instructions and profumatela with the Marsala.
Scalded tomatoes in boiling water, then Peel, slice them and let them drain because they lose their water.
Peel the sausages and tritatelo.
On the bottom of the dish spread a few tablespoons of gelatin and this, in the Center, place the slices of roast and sprinkle of chopped frankfurters.
Around formed a circle with the tomato slices and another with those of hard-boiled eggs.
Decorate as desired with the strips of red pepper, cover all of jelly and place in the fridge to firm.
Ingredients and dosing for 4 persons
- 10 slices of veal roast
- 2 tomatoes
- 1 pork sausages
- 2 hardboiled eggs
- 100 g of pickled red peppers
- 1 pack of gelatin (packages of 50 cl)
- 1 tablespoon of marsala wine