Cholodetz Recipe

COLD ZAKUSKI/холодные закуски

1. 1

   Prepare the gelatin

   Soak the gelatin sheets in cold water for about 10 minutes until softened. Once softened, remove from water and squeeze out excess water.

2. 2

   Cook the veal and beef tongue

   In a large pot, add the veal and beef tongue along with vegetable broth. Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours until the meats are tender. Remove from the pot and let cool slightly.

3. 3

   Prepare the black trumpet mushrooms

   Clean the black trumpet mushrooms thoroughly and sauté in a pan over medium heat for about 5-7 minutes until they are tender. Season with salt and pepper to taste.

4. 4

   Prepare the aspic mixture

   In a large bowl, combine the vegetable broth used for cooking the veal and beef tongue with the soaked gelatin sheets. Stir until the gelatin is fully dissolved. Season with salt and pepper as needed.

5. 5

   Slice the meats

   Once the veal and beef tongue have cooled, slice them thinly. Arrange a layer of beef tongue and veal slices in the bottom of a mold.

6. 6

   Layer the mushrooms

   Spread the sautéed black trumpet mushrooms evenly over the sliced meats in the mold.

7. 7

   Add the aspic mixture

   Pour the gelatin mixture over the layered meats and mushrooms, ensuring everything is covered. Refrigerate for at least 4-6 hours or until completely set.

8. 8

   Prepare the compressed apples

   Peel and core the apples, then slice thinly. In a bowl, combine the apple slices with white wine vinegar and allow to marinate for 20 minutes. Use a vacuum sealer or a heavy weight to compress the apple slices.

9. 9

   Serve

   Once the aspic has set, carefully remove it from the mold and slice into portions. Serve with the compressed apples and sprinkle with chopped fines herbs.