Aspic
6 servings
360 minutes
Zalivnoe is an exquisite dish of Russian cuisine, symbolizing solemnity and elegance. Its history traces back to ancient traditions when hostesses aimed to create cold appetizers with rich flavors and elegant presentation. Tender veal on the bones and beef fillet are slowly simmered, absorbing the aromas of spicy herbs and vegetables. Gelatin gives the dish its characteristic firm texture, while egg whites make the broth transparent like a crystal sprinkle. For a special charm, a drop of Madeira or sherry can be added. Zalivnoe is served chilled, often garnished with greens and thin slices of vegetables, creating a true gastronomic masterpiece. The dish is perfect for festive tables where it delights not only with taste but also impresses with its refined aesthetics.
1
Put all ingredients except gelatin, egg whites, and alcohol in a large pan with 2.5 liters of water. Bring to a boil. Skim off the foam and simmer for 4 hours.
- Bone-in veal: 1 kg
- Beef fillet: 0.5 kg
- Bacon: 150 g
- Onion: 2 heads
- Carrot: 1 piece
- Mixed dried herbs: to taste
- Salt: to taste
- Ground black pepper: to taste
2
Strain and let cool. Remove the fat that collects on top.
3
When the broth has cooled, check its consistency. If it hasn't crystallized, bring it back to a boil and add 3-4 sheets of gelatin soaked in cold water.
- Leaf (sheet) gelatine: 3 pieces
4
To make the broth clear, beat the egg whites. Pour the broth into a pot, place it on the fire, add the egg whites and whisk the mixture continuously. You will see that foam has formed.
- Egg white: 2 pieces
5
You can add Madeira, port wine, or sherry for aroma if desired. Strain the resulting mixture and let it set in the refrigerator.
- Madeira wine: 0.3 glass