Beef Aspic

Beef and cleaned, coarsely chopped greens in stock and wine make 1 hour. Cool the meat in the broth. Then remove the fat, take out the meat and cut into narrow strips. Pour clear soup through a sieve and measure 500 ml.

Soak gelatin in cold water. Clean chard and carrots and dice finely. Sauté both briefly in hot oil. Cool down. Melt the soaked gelatine in 3 tbsp. hot clear soup and stir into the remaining clear soup. Season heartily with salt and vinegar. Line a shallow dish (20 x 30 cm) with plastic wrap. Just cover the bottom with clear soup. Set. Place meat, vegetables, parsley leaves and remaining clear soup on top and set aside to cool. Next, turn the aspic out of the mold, peel off the plastic wrap, and dice. (8 servings)

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