This is hungarian recipe which is salad moulded into mould .The normal term for this is french salad .But it is actually a moulded version of russian salad .
Christmas French salad can’t be missed from the festive table at Christmas . Great appetizer or garnish.
Preparation time ; 40 minutes
Servings ; 8
Ingredients
200 g green peas (frozen)
200 g carrot (peeled, cut into small cubes)
350 g potato (peeled, cut into small cubes)
100 g Apple (peeled, cut into small cubes)
1 tsp lemon juice
1 pinch salt
1 pinch pepper
6 tbsp mayonnaise
3 tbsp sour cream
250 ml chicken stock
2 packs gelatin
5 boiled eggs
1 medium piece pickles (cut into small cubes)
Decoration
1 medium piece red bell pepper
10 parsley (it should be about a large handful, but don't cut it together because the leaves are intact)
Preparation
Cook the eggs for 10 minutes.
Let cool in cold water.
Also cook the carrots, potatoes and peas in mild salted water until softened, but be careful not to cook them.
Filter and allow to cool.
Peel and grate the apples, then turn them in the lemon juice.
Put the vegetables and apples in a bowl. Remember that every approx. be the same size.
Mix the mayonnaise, salt, pepper, sour cream and then stir in the vegetables.
Add salt if necessary.
Heat the broth to be present and add the gelatin, stirring until completely dissolved.
Set aside to cool.
Line the venison shape with folpack so that it hangs 15 to 20 inches from the dish on each side.
Mix the gelatinous presence with the salad, evenly distributing the juice in the salad.
Smooth half of the salad into the bottom of the lined venison.
Then add the peeled, boiled eggs one after the other, laying them one by one in the salad.
Smooth the other half of the salad over it, then cover with the liquid. Fold it nicely.
Beat well on the counter to orient yourself properly.
Freeze in the refrigerator (not in the freezer) for 5 hours or overnight.
Unpack in the next day or 5 hours, then carefully cover it on a long, flat plate as shown. Then we take off from the other half as well.
Decoration
Garnish with red flowers cut from peppers as shown in the picture and parsley greens.
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