Liver aspic

Step-by-step preparation

Cooking time: 5 hr 30 mins

1. STEP 1

   

   Ingredients

2. STEP 2

   

   Boil the liver.

3. STEP 3

   

   Chop the carrots.

4. STEP 4

   

   Chop the greens.

5. STEP 5

   

   Fry the mushrooms.

6. STEP 6

   

   Grind the liver.

7. STEP 7

   

   Strain the broth.

8. STEP 8

   

   Dissolve gelatin.

9. STEP 9

   

   Add to broth.

10. STEP 10

    

    First layer.

11. STEP 11

    

    Second layer.

12. STEP 12

    

    Third layer.

13. STEP 13

    

    Fourth layer.

14. STEP 14

    

    Fill the container in layers.

15. STEP 15

    

    Pour in the broth with gelatin.

16. STEP 16

    

    Place in the refrigerator.

17. STEP 17

    

    Bon appétit!

Comments on the recipe

Bun

21.09.2023

4.6

a somewhat surprising recipe, I’ve never made aspic from liver, by the way, it’s better not to use a plastic bottle, and how can I get it out of there later?

Frank

21.09.2023

4.9

A bun from a plastic bottle of aspic is simply shaken out. The only thing is that it will then have a round shape; you need to cut it into “coins”. And in the bag the jellied liver will be rectangular.

Bun

21.09.2023

4.8

hmm, and indeed, if you cut it into “coins”, then the jellied meat can be served in the form of a chamomile, it will turn out very nice, you’ll have to try the liver aspic

Ilga

21.09.2023

4.6

Tell me, can you use regular jellied meat molds? What is the point of taking a bag or a plastic bottle?

Frank

21.09.2023

4.6

You can also use molds; the meaning of the package is that the aspic takes such a convenient shape that it can be cut into portions. well I love it so much

Varvara

21.09.2023

5

What's the point of taking a bag or a plastic bottle? I think using a bottle as a form is very cool. Can be cut into slices in portions. It turns out original. But of course, whoever likes what.

Anahit

21.09.2023

4.6

I added more gelatin than in the recipe. Left it in the refrigerator for 5 hours. For convenience, next time I’ll pour it into molds. Franka, thank you for the original and interesting recipe! There is a new opportunity to surprise your favorite guests