| Description | | Chicken or Veal in Aspic “Holodets” is a perfect appetizer for the holiday and the best snack with vodka. Holodets can be also called Studen, there is no difference between these two dishes. Holodets is served with horseradish sauce. |  | | Method | Serves 8-12 as an appetizer or 6 as an entree
Rinse the calf or pork feet, put in a 4-quart pot, and add 2 quarts of water. Bring to a boil, lower the heat, cover, and simmer for 4 hours. The stock should have reduced by half, and gristle should fall away from the bones.
Add the beef, onion, carrot, parsley and celery root, and ? teaspoon salt to the pot, bring to the boil, lower the heat, and simmer, partially covered, for 40 minutes. Add the chicken breasts, peppercorns, allspice, and bay leaves, and continue to simmer until the beef and chicken are tender, about 20 minutes. Cool, then refrigerate for 3-4 hours.
Remove all the fat from the top of the aspic. Melt the aspic over low heat. Remove the calf’s feet, beef, and chicken, add the garlic and salt to taste to the broth. Skin and bone the chicken. Remove the meat from the calf’s feet, discarding the bone and the gristle. Cut all the meat into 1-inch pieces and place in a 2- to 21/2-quart serving dish or in individual 1- to 1 1/2 cup dishes. Strain the broth over the meat, discarding the vegetables and spices. Top with slices of hard-boiled egg and refrigerate until set, about 2 hours.
Cut the meat into as many slices as you will need and serve from the dish, accompanied by horseradish.
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| | Ingredients | | 2 chicken breasts (about 1 pound), or 1 pound boneless veal.2 pounds calf or pork feet.1 pound beef round.1 onion.1 carrot.1 parsley root.2 ounces celery root.1/2 teaspoon salt plus additional salt to taste.10 black peppercorns.5 allspice berries.2 bay leaves.3-4 cloves garlic, crushed or finely chopped.3 hard-boiled eggs, peeled and sliced Horseradish or Mustard. |
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