Filling with egg and cucumber

You’ll need
  • For 4 servings:
  • – 800g of pork (with bones);
  • – 1 onion bulb;
  • – 1.7 liters of water
  • – 100g of carrots;
  • – 4 pickled cornichon;
  • – 2 eggs boiled steeped;
  • – 300 g of chunks (parsley, turnip)
  • – 4 juniper berries
  • – 125 ml wine vinegar
  • – 30 g gelatin
  • – 1 tsp butter;
  • – 2 sprigs of parsley;
  • – 3 peas of black pepper;
  • – 2 peas of allspice;
  • – 1 bay leaf;
  • – salt.
Instructions
1

In a large saucepan, boil 1.5 liters of water, salt. Rinse the meat, put in a saucepan and cook over a low heat for 1 hour, removing the foam.

2

Rocks and vegetables wash, peel and toss to the meat. Add pepper, juniper, bay leaf and vinegar. Cook on a low heat for 30 minutes

3

Remove the pork from the broth, remove the bones and cut the meat into 4 parts. Cook the broth for another 30 minutes, then remove from the heat, cool and put in the fridge for 2 hours. Remove the frozen fat from the surface and bring the broth to the boil again. Then remove it from the heat and let stand for 10 minutes. Strain the broth.

4

Gelatin soak for 15 minutes in 200 ml cold water, then dissolve in hot broth.

5

Grease with butter 4 identical shapes. Pour the broth into them for 5 mm and put in the fridge for 15 minutes. Cut carrots, cucumbers and eggs into thin slices. Wash the parsley, ruffle the leaflets.

6

Spread the cornichons, eggs, carrots and parsley over the jelly in shapes. On top, put on a slice of meat and pour with the remaining broth. Put the dish in the fridge until completely frozen.

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