Kassel Aspic
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 12 hrs 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.75 liter ¾ meat broth
- 2 juniper berries
- 1 bay leaf
- 1 clove (s)
- 150 g carrot (s)
- 0.5 ½ bunch spring onion (s)
- salt and pepper
- 3 tablespoon vinegar
- 9 sheets gelatin
- 400 g smoked pork chops, cooked, boneless
- 1 egg (s), hard-boiled
- 4 gherkins
Print Recipe
Pin Recipe Instructions
- Bring the meat stock with the spices to the boil. Let the peeled, thinly sliced carrots stand in it for five minutes. Add the cleaned spring onions, cut into rings, for a further minute. Then drain through a sieve and collect the meat stock.
- Soak the gelatine in cold water according to the instructions on the packet. Squeeze out and dissolve in the still hot broth. Season this hearty with salt, pepper and vinegar. The taste is right if it looks slightly over-spiced!
- Pour a mirror into four soup plates or bowls with the broth and let it set in the refrigerator.
- Spread the peeled, sliced egg, the chopped smoked pork, the sliced gherkins and the vegetables on the meat stock mirror. Pour the rest of the meat stock over it, let the brawn solidify in the refrigerator (preferably overnight).
- It goes well with fried potatoes or a hearty farmer`s bread and a cold herb sauce.
- If you like, you can also use a pitted tomato.
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