Jellied scallop

Boil the scallop for 1-2 minutes. Boil the carrot until cooked.

Prepare jelly: dissolve soaked gelatin in hot broth, mix in 0.5 egg white, add spices and roots, boil, and strain.

Slice the boiled scallop into circles, arrange it on a plate, fill the gaps with circles or stars of boiled carrots, and add 3-4 lemon slices.

Pour meat with a layer of jelly 10-15 mm thick and cool it.

Then cut into portions with a crinkled tool.

Sprinkle with parsley.

Serve with horseradish.