Turkey aspic

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the turkey. Cook in hot poultry stock for about 20 minutes. Then remove, drain and cut into cubes. Clean and wash the peppers, also cut into cubes. Cook in the retained poultry stock for about 5 minutes, drain.

2. 2

   Let the stock cool down lukewarm. Soak gelatine in cold water, squeeze out and dissolve in the stock. Pour the prepared ingredients and pink berries into a cold rinsed dish (approx. 18 cm Ø). Pour the stock over them. It is best to put it in a cold place overnight. Hard boil the eggs for about 10 minutes. Quench the eggs, peel them and cut them into slices. Clean and slice the mushrooms. Cut turkey brawn into pieces and serve on plates garnished with egg and mushroom slices and parsley leaves.

3. 3

   Hard boil the eggs for about 10 minutes. Quench the eggs, peel them and cut them into slices. Clean and slice the mushrooms. Cut turkey brawn into pieces and serve on plates garnished with egg and mushroom slices and parsley leaves. Sprinkle with chopped parsley as desired. Remoulade tastes good with it

Nutrition Facts

KCAL
200 kcal

CARBS
3 g

FATS
5 g

PROTEINS
35 g