Meat products in aspic
Meat products in aspic comprise a recipe group for cooked sausage . The production is similar to aspic sausage , but these products cannot be called sausage in the traditional sense, nor do they correspond to the general understanding of meat products . For the preparation, ingredients are filled into molds and poured with aspic . After solidifying, the bodies are overturned from the molds and cut up for consumption or used as showpieces .
Such meat products are usually provided with a topping on the surface. This is created by inserting decorative elements on the bottom of the forms so that they are visible after they have been overturned. Typical garnishes are vegetables such as tomatoes , peppers or carrots , some of which are pre-cooked; Pickled vegetables such as pickles and pickles , capers , olives as well as cooked edible mushrooms and truffles . In addition, garnishes made of meat are used, tongue , roast , raw sausageand boiled sausage . The use of boiled eggs and fish (e.g. salmon and anchovies ) is also common. Colored aspic and preformed elements thereof are also used to enhance the optical effect.
The toppings are aligned in different shapes. Common are symmetrical patterns , natural elements such as leaves , flowers and shells . But modern elements such as letters and texts from it are also possible.
Well-known dishes
- Plate jelly (also bowl jelly )
- Brawn (also brawn pate )
- Ham rolls in aspic
- Aspic cutlet
In addition, various pre-cooked pieces of meat are covered with aspic. The parts that are sometimes viewed as inferior should be upgraded in this way. It is z. As for tongues, veal and beef brisket , pork belly and pork knuckle or knuckle applied.
Individual evidence
- ↑ The production of fine meat and sausage products , Hermann Koch and Martin Fuchs, Deutscher Fachverlag 2009, 22nd edition ISBN 978-3-86641-187-6