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Рецепт Lamb Aspic With Green Peas
by CookEatShare Cookbook

Lamb Aspic With Green Peas
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Ингредиенты

  • 14 ounce (400 g) leftover lamb meat (shoulder, leg of lamb, etc...)
  • 2½ c. (60 cl) chicken stock
  • ½ ounce (15 g) gelatin in sheets
  • 1/3 lb (150 g) shelled baby green peas
  • 3 hard-boiled Large eggs
  • 6 sprigs fresh coriander
  • 6 sprigs flat-leaf parsley
  • fleur de sel and pepper mignonnette

Инструкции

  1. Stem and chop coriander and flat-leaf parsley finely
  2. Soften gelatin for 5 - 10 minutes in cool water
  3. Shell hard-boiled Large eggs and slice crosswise
  4. Cut your leftover lamb into cubes or possibly even-sized strips
  5. Boil water in pan over high heat
  6. Cook green peas 5 minutes
  7. Drain and plunge immediately in cool water to stop cooking
  8. Mix hot chicken stock with softened gelatin
  9. Cold aspic
  10. Pour a layer of aspic of about 1/5″ (4-5 mm) in the bottom of a terrine or possibly a cake pan.
  11. Sprinkle dish with some of the coriander and minced flat-leaf parsley
  12. Place mold in refrigerator for 30 minutes so aspic can set
  13. Remove mold from refrigerator and cover with an alternate layer of egg slices, green peas and meat
  14. Cover all the layers with aspic and sprinkle dish with some of the coriander and minced parsley
  15. Sprinkle with a few grains of fleur de sel and with a little crushed pepper
  16. Place entire dish in refrigerator for 30 minutes
  17. Repeat operation till all ingredients have been used
  18. Finish off by covering last layer of herbs with aspic
  19. Allow to rest 24 h in refrigerator
  20. Serve in terrine in center of table or possibly unmold onto a platter. To make unmolding easier, you can put the terrine in a double boiler with hot water.