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Cream soup with cream and cheese
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Bean pate
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Pork ham
Simple cranberry juice
Jellied turkey breast
How to cook Jellied turkey breast
Step 1
Peel the onion and garlic, bake in a dry hot frying pan (3 minutes). Wash mushrooms. Boil water in a saucepan. Add onion, garlic, dry mushrooms, bay leaf and pepper. Bring to a boil, reduce heat and simmer for 5 minutes. Salt to taste. Strain the broth through a fine sieve and two layers of cheesecloth. Let it cool down a bit.
Step 2
Preheat the oven to 220º C. Wash the breast, dry it, put it on a baking sheet greased with vegetable oil, sprinkle with oil and cover with a sheet of parchment. Bake 20 min. Cool to room temperature. Remove the meat from the bone, remove the skin. Cut both halves of the breast into thin slices.
Step 3
Peel the grapefruit. With a thin sharp knife, cut out pieces of pulp.
Step 4
Pour gelatin with a small amount of warm broth; when it swells, add the rest of the broth; stir thoroughly until the gelatin is completely dissolved. Pour a small amount of broth into a flat dish and let it harden. After that, cut the jelly into small cubes. Place in refrigerator until serving.
Step 5
Pour a small amount of broth with gelatin into the mold, a layer of 1 cm. Place in the refrigerator so that the broth freezes. Lay the pieces of breast on the frozen broth, alternating them with pieces of grapefruit.
Step 6
Pour in the remaining broth. Place the mold in the refrigerator to solidify completely. Garnish with prepared jelly cubes.
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