--
-
Tender meat in jellies tempts with its taste and makes you reach for another portion. In addition, if an unusual, Easter version is served, it entices not only with its taste, but also with its charming appearance.
You will need:
- 8 eggs;
- 200 g of poultry fillet;
- 1 liter of water;
- 30 g of gelatin;
- 100 g of canned peas;
- 80 grams of canned corn;
- a handful of finely chopped parsley;
- pepper and salt to taste.
Preparation:
- Carefully pierce the narrow end of each egg with a sharp knife and make a small hole. Carefully remove the egg white and yolk, then pour hot water over the empty shells.
- In a large pot, cook the chicken with the vegetables and spices over low heat.
- When the meat is tender, take it out and let it cool.
- Strain the broth through a sieve.
- Pour gelatin (8 tablespoons per liter of liquid) into the cooled broth and mix well.
- Cut the cooled meat into small cubes.
- Add cooked and finely chopped carrots, fresh parsley, drained peas and canned corn.
- Gently mix all the ingredients.
- Pour gelatin over the mixture.
- Cover the eggs with jelly and store in the refrigerator.
- Wait until they are completely frozen.
- Before serving, peel the eggs and arrange them nicely on a plate.
